Turmeric Tahini Cauliflower Steaks with Cilantro Chimichurri

Cauliflower steaks have become one of my favorite meals since going plant based. 

I recently saw Antoni Porowoski’s turmeric cauliflower steaks on an episode of Queer Eye and was very intrigued!

I decided to make my own recipe using his as inspiration.  So I created a sweet turmeric tahini marinade and paired it with a savory, tangy cilantro chimichurri and the flavors come to together beautifully! 

This recipe was a big hit!

Cooking Cauliflower The Right Way

A lot more restaurants are making cauliflower steaks but often seem to forget to properly marinate them and cook them until tender.  Many of these places seem to have cauliflower steaks as the only plant based option and therefore may not give it as much attention.

These turmeric tahini cauliflower steaks have a slight crisp on the outside but are wonderfully tender and easy to cut through.

I coat both sides of the cauliflower with the marinade and let it sit for about 10 minutes, spray with some extra avocado oil and roast them at a fairly high heat.

This allows the cauliflower to absorb as much of that delectable flavor from the marinade.

 The Versatility of Vegetables

The beauty of vegetables is that there are endless way of cooking them.

In this case cauliflower is a great vehicle for a lot of flavor.  Roasting vegetables especially allows them to caramelize a bit.  The turmeric tahini marinade which is slightly sweet and earthy is able to highlight the flavor of roasted cauliflower magnificently.

How to make a chimichurri sauce

Chimichurri might sound like a more complicated sauce to put together but it is actually incredibly easy.

It’s simply a combination of herbs, alliums, oil, vinegar and spices.

Traditionally it is made using parsley.  I decided to add cilantro with the addition of parsley.  Cilantro pairs really well with the turmeric and tahini marinade therefore bringing the dish together.

Turmeric Tahini Cauliflower Steaks with Cilantro Chimichurri

Justine Colbert

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Appetizer, Main Course

Cuisine asian, Mediterranean, Middle Eastern

Servings 2 people

Ingredients

  

• 1 small head of cauliflower, cut into 1 in. steaks plus any remaining florets

Turmeric Tahini Marinade

• 1/2 tsp turmeric powder
• 1 1/2 tbsp tahini
• 2 1/2 tbs water
• 3 tsp maple syrup
• 1 1/2 tbsp avocado oil
• 1/4 tsp sea salt I used Celtic

Cilantro Chimichurri

• 1/2 cup cilantro, finely chopped about 2 handfuls
• 1/3 cup flat leaf parsley about 1 handful
• 3 shallots, minced
• 2 tbsp olive oil extra virgin
• 1 garlic clove, minced
• 1 lemon, juiced
• 1/4 tsp sea salt
• 1 tsp apple cider vinegar sub extra lemon juice
• 1/2 tsp chili flakes adjust based on desired spice level

Instructions

 

• Preheat oven to 425F.
• Using a sharp knife, cut about 1 inch thick cauliflower steak. Cutting vertically, from top to bottom.
• Place 2-3 cauliflower steaks plus any remaining pieces of florets you can fit onto a baking sheet lined with parchment paper.
• Into a medium bowl, combine all the turmeric tahini marinade ingredients and whisk until well combined and smooth.
• Using a spoon or a brush, top the cauliflower with 1/2 of the marinade. Flip and coat the cauliflower with remaining marinade on the other side. Optionally, spray with some avocado oil.
• Bake for 35 minutes.
• As the cauliflower cooks make your chimichurri sauce by combining all the chimichurri ingredients to a bowl and mix together with a spoon.
• When the cauliflower steak are done remove and top with the chimichurri sauce.
• Enjoy as is, or place in the oven for an addition 3-5 minutes.
• Enjoy!

Keyword cauliflower, chimichurri, turmeric, vegan dessert

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