Za'atar Cauliflower Steaks with Tahini Sauce
Packed with the zingy flavour of za'atar, these cauliflower steaks are quick to throw together and packed with complex flavours - perfect for a vegan main meal!
Ingredients
- 60 ml (¼ cup) olive oil
- 2 cloves garlic grated or finely minced, divided
- 4 tsp zaatar divided
- 2 tsp soy sauce
- 1¼ tsp agave syrup divided
- 1 large head cauliflower cut lengthwise into 4-5 "steaks"
- 2 tbsp tahini
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp fresh cilantro finely chopped
- ½ tsp lemon zest
- 1 tsp lemon juice
Instructions
- Preheat oven to 220°C/425°F. In a small bowl, combine the olive oil, 1 garlic clove, 1 tbsp of za'atar, the soy sauce, 1 tsp of agave syrup, a pinch of salt and a generous grind of black pepper.
- Line a baking sheet with parchment paper and add the cauliflower, ensuring that each "steak" is lying flat against the surface of the pan. Use a pastry brush to coat both sides of each cauliflower steak in the za'atar oil.
- Transfer the baking sheet to the oven and cook the cauliflower until browned and beginning to char and the steaks are tender but still offer some resistance, about 20-25 minutes.
- Meanwhile, make the tahini sauce. In a small bowl, add the tahini, the other clove of garlic, 1 tsp of za'atar, ¼ tsp of agave syrup, the lemon zest, lemon juice, parsley, cilantro a generous pinch of salt and a good grind of black pepper. Add 2 tbsp of water and whisk until thoroughly combined. Spoon over cooked cauliflower steaks and serve.
Nutrition
Calories: 470kcal | Carbohydrates: 32g | Protein: 12g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Sodium: 470mg | Potassium: 1382mg | Fiber: 10g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 210mg | Calcium: 162mg | Iron: 5mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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