Sumac Cauliflower Steaks with Lemon Tahini Sauce
Ingredients
- 1 medium-large head of cauliflower washed (see notes)
- 1/4 cup extra-virgin olive oil
- 4 teaspoons sumac
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- Sea Salt
- Black pepper
- 2 tablespoons tahini
- 1-2 cloves garlic
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 2-3 tablespoons filtered water
- 1/4 teaspoon sea salt
- Pinch of black pepper
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut cauliflower in half and then slice each half into steaks like you would cut a loaf of bread (about 1/2 -1 inch thick). Reserve the rest of the cauliflower to use for another time. Place steaks onto baking sheet and brush each side with olive oil (use hands if you don't have a brush).
- Season each steak with a pinch of sea salt.
- Season each steak with a pinch of black pepper.
- Season each steak with 1/2 teaspoon each of garlic powder, onion powder and sumac. Rub the spices in.
- Flip the steaks and repeat steps 3, 4 and 5.
- Bake in the oven for 30-35 minutes, or until each steak looks golden brown (like in the pictures). Doneness will also depend on the size and thickness of each steak. Carefully flip over each steak half way through.
- Drizzle lemon tahini sauce over each steak.
- Store in an air-tight container in the fridge for up to 3 days.
- Add all ingredients to a blender and blend until smooth. You might need to add more water if it is too thick.
- Taste and add more sea salt and pepper if needed.
- Store leftovers in an air-tight container in the fridge for up to 5 days.
