Gluten-Free Vegan Roasted Cauliflower Steaks with Lemon Dill Tahini Dressing
This healthy Gluten-Free Vegan Roasted Cauliflower Steaks with Lemon Dill Dressing recipe is tangy and full of flavor! It's super easy to make and takes about 5 minutes to prepare!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Lectin-Free | Soy-Free | Nut-Free | Keto-Friendly | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the cauliflower:
Place the cauliflower on a cutting board with the stem down and the crown facing upward. Carefully slice the cauliflower from the top (crown to the stem, taking care to keep the slices intact. You should get at least 4 thick slices.
Place the cauliflower slices on the prepared cookie sheet.
Rub the avocado oil on both sides of the cauliflower slices, then set aside.
See "Tip" below regarding leftover cauliflower pieces.
Prepare the seasoning:
Add all the ingredients for the seasoning to a small bowl and stir so all the ingredients are well combined.
Taste and adjust the seasonings to your preference.
Sprinkle the seasoning on both sides of each cauliflower slice.
Roast the cauliflower:
Place the cookie sheet in the oven at 350 degrees Fahrenheit and roast for approximately 60 minutes, or until the outside edges of the cauliflower are golden and the inside of the cauliflower is soft.
Prepare the tahini dressing:
While the cauliflower is roasting, add all the ingredients for the dressing to a small bowl and whisk together until well combined. As the recipe is written, the dressing will be a little thicker for dipping. If you prefer a thinner dressing to drizzle, add about a teaspoon of water at a time until it gets to the consistency you prefer.
Taste and adjust the seasonings to your preference.
Once the cauliflower is finished, transfer the slices to your serving dishes and serve with the tahini dressing.
Notes
Cauliflower: The size of a head of cauliflower will vary, so you will need to visualize the size to be able to cut at least (4) somewhat thick slices to make the steaks. Try to get a medium-large size if possible.Leftover Cauliflower Pieces: If you have any extra cauliflower pieces (example: floret pieces or pieces that broke off when trying to cut a slice), save them and prepare the same way you did the cauliflower steaks. Add them to a medium-sized bowl and toss with a little avocado oil. Sprinkle the seasoning and toss to distribute the seasoning evenly. Add them to a baking pan lined with parchment paper and bake at 350 degrees for approximately 60 minutes. Drizzle with the Lemon Dill Tahini Dressing.Avocado Oil: This can be substituted with organic extra-virgin olive oil.Lemon Juice: Freshly squeezed lemons will give the best flavor and nutrients since it hasn't been pasteurized, but you could substitute them with store-bought organic lemon juice.Dill: You can use either fresh or dried dill, either will work fine.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Seasoning Ingredients: Feel free to adjust the amount of each of these to your preference.Tahini Dressing Consistency: You can make either a "dip" or "sauce". As the recipe is written, the dressing will be a little thicker for dipping. If you prefer a thinner dressing to drizzle, add about a teaspoon of water at a time until it gets to the consistency you prefer.Serving Size: This recipe will make approximately (4) "steaks". Nutritional information is for (1) "steak" which is (1) serving.