Turmeric Tahini Cauliflower Steaks with Cilantro Chimichurri
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!