Cauliflower is a fantastic vegetable, but chopping a full head into florets can often feel tedious. It can take quite a bit of time, requires a sizable cutting board, and often leads to wasting the stalk and leaves. Thankfully, this recipe introduces a delightful method of cutting the cauliflower into "steaks." It's not only simple but also incredibly tasty — especially when paired with tahini!
Trust me: my days of cutting florets are done, and I suspect yours will be too.
This Turmeric Tahini Roasted Cauliflower is the perfect side dish for your next gathering. Your guests will be surprised to enjoy the flavorful stalk!
What's great about this dish? The rich taste of tahini is perfectly complemented by sweet dates and refreshing herbs. The bright golden hue comes from turmeric, renowned for its anti-inflammatory properties and antioxidants. This recipe is straightforward yet packed with health benefits! Plus, slicing the cauliflower in this manner makes serving it a breeze.
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Ingredients
Scale
- 1 head of cauliflower, cleaned
- 1 tablespoon olive oil
- 2 tablespoons tahini
- 1 tablespoon honey
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- A handful of chopped pitted dates
- Sliced scallions
- Chopped cilantro
- Slivered almonds, lightly toasted
Instructions
- Preheat your oven to 500 degrees.
- Slice the cauliflower in half from top to bottom through the stalk, then cut each half into quarters to create eight steak-like wedges. Keep the leaves attached and place them on a baking sheet.
- In a bowl, whisk tahini with one tablespoon of hot water, then combine with honey, turmeric, and olive oil. Drizzle this mixture over the cauliflower steaks, ensuring they are well coated. Season with salt and pepper.
- Roast for 10 minutes. Afterward, add the chopped dates and roast for an additional 10-15 minutes.
- Once done, garnish with scallions, cilantro, and almonds. Serve warm.
