Grilled Cauliflower Steaks with Tahini and an Herb Salad

Grilled Cauliflower Steaks with Tahini and an Herb Salad

• 1 head cauliflower

Marinade for Cauliflower

• 1/2 cup vegetable broth

• 1/4 cup olive oil

• 3 threads saffron

• 1 tablespoon harissa

• 1 teaspoon paprika

• 1 teaspoon oregano

• 1 tablespoon red wine vinegar

• 1 tablespoon Worcestershire (optional because this is not vegan)

• 2 teaspoons salt

• 1 teaspoon pepper

Tahini Sauce

• 2 tablespoons tahini

• 2 teaspoons lemon juice

• 1 clove garlic

• 2 teaspoons warm water

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon lemon zest

Herb Salad and Dressing

• 1/4 cup cilantro - roughly chopped

• 1/4 cup dill - roughly chopped

• 1/4 cup mint - roughly chopped

• 1/4 cup Italian parsley - roughly chopped

Herb Salad Vinagerette

• 1 tablespoon red wine vinegar

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon toasted sesame seeds

Toppings!

• 1/2 cup pomegranate seeds

1. Mix together the marinade for the cauliflower. Next, cut the cauliflower into 4 steaks. Lay the steak in a flat pyrex and cover them with the marinade for 20 minutes, flipping every few minutes to make sure both sides are evenly coated.

2. Heat a grated grill pan over the stove on high heat. Once the pan is hot, place the cauliflower steaks on the grill and lower heat to medium. Cook the steaks for about 20 minutes, flipping every 5 minutes until steaks are tender.

3. I also like to reserve the marinade and reduce in a saucepan on low for saucing over the cauliflower to keep it nice and juicy!

4. As the cauliflower steaks cook, mix together the tahini sauce. Simply combine the tahini, minced garlic, lemon juice, lemon zest and salt and pepper. Then add in the warm water and whisk together with a fork. The sauce should transform from a paste to a fluffy sauce in minutes!

Next assemble the herb salad.

1. Combine all the herbs together and dress them in the simple red wine vinaigrette. Toss together gently just so the herbs are coated in the vinaigrette.

Plate it UP!

1. First add a little tahini sauce on the plate, kind of brushing it with the back of your spoon to create a pretty background for your cauliflower. Next place your beautiful cauliflower steaks down on the tahini and a few spoonfuls of the reduced marinade. Top with a high pile of herb salad to create a visually appealing shape. Finish with pomegranate seeds for color and a pop of flavor!

with love + salt