How to cut cauliflower steaks?

Name: Cauliflower Steaks with Maple Tahini
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, washed, leaves trimmed, and cut into 3/4-inch thick steaks; Avocado oil cooking spray; Pinch of salt; 1/3 cup Maple Tahini Dressing (see below); 2 teaspoons sesame seeds; Crushed red pepper flakes (optional); For the Dressing:; 2 tablespoons tahini; 2 tablespoons coconut aminos; 2 teaspoons pure maple syrup; ⅛ teaspoon salt

The trick to cutting cauliflower steaks is to leave the core intact. Cut straight down through the center of the head, then cut each side into ¾ to 1-inch slices from the center outward. Thicker slices hold together better, while outer pieces may break into florets (roast them alongside the steaks).

Roasted Cauliflower Steaks with Maple Tahini Dressing

Description

These golden roasted cauliflower steaks with maple tahini dressing and toasted sesame seeds are a bold, satisfying, gluten-free side dish or vegan entrée. Goes great with oven-baked salmon for a complete meal.

Ingredients

Scale

1 head cauliflower, washed, leaves trimmed, and cut into 3/4-inch thick steaks

Avocado oil cooking spray

Pinch of salt

1/3 cup Maple Tahini Dressing (see below)

2 teaspoons sesame seeds

Crushed red pepper flakes (optional)

For the Dressing:

2 tablespoons tahini

2 tablespoons coconut aminos

2 teaspoons pure maple syrup

1/8 teaspoon salt

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Instructions

PREP THE CAULIFLOWER

1. Rinse the cauliflower and pat dry with a kitchen towel. Trim the leaves and the base, but avoid slicing too far into the florets.

2. Cut the cauliflower in half vertically, using a long, sharp knife. From the center, slice into 3/4-inch thick steaks, working outward. Set the cauliflower steaks aside.

3. Toss any extra loose florets into a mixing bowl with avocado oil spray and a large pinch of salt.

ROAST THE CAULIFLOWER

4. Preheat the oven to 400º F and position a rack in the middle. Line a rimmed baking sheet with unbleached parchment paper.

5. Lightly spray both sides of the steaks with avocado oil and arrange them on the sheet. Season with a pinch of salt.

6. Scatter the remaining florets around the steaks, cut side down, giving them space so they roast (not steam).

7. Roast for about 30 minutes, flipping the steaks halfway through, until golden brown and tender. While they roast, toast the sesame seeds, and prep the dressing and your protein of choice.

TOAST THE SESAME SEEDS

8. Toast the sesame seeds in a small, dry skillet over medium heat for 2–3 minutes, shaking the pan frequently to prevent burning.

9. Transfer the seeds to a small bowl once golden and fragrant to prevent overcooking.

MAKE THE MAPLE TAHINI DRESSING

10. Combine the tahini, coconut aminos, maple syrup, and salt in a small bowl. Whisk until smooth and well blended. If the ingredients are chilled, give the dressing a few minutes to warm before whisking again.

11. Stir in half of the toasted sesame seeds for extra flavor and texture.

PLATE AND SERVE

12. Arrange the roasted cauliflower steaks on plates alongside your protein of choice.

13. Drizzle generously with the tahini dressing and sprinkle with the remaining sesame seeds. Add crushed red pepper flakes to taste if desired.

Notes

STORAGE

For the best flavor and texture, store any leftovers separately in glass containers:

Cauliflower steaks: Refrigerate for up to 4 days.
Tahini dressing: Keeps in the fridge for up to 2 weeks.
Extra sesame seeds: Store in a spice jar for later use.

TIPS

Make it a meal: Serve these cauliflower steaks over Millet or quinoa and topped with baked salmon or chicken breasts.

Meal Prep: Double the dressing and store the extra to add flavor to salads, Roasted Root Vegetables, or Sweet Potato Hash throughout the week. It also makes a tasty snack—smear it on a rice cake with sliced pears.