Vegan Cauliflower Steaks with Tahini-Pomegranate Dressing
A vibrant and flavorful vegan dish that's perfect for a light and healthy meal. The cauliflower steaks are roasted to perfection, and the tahini-pomegranate dressing adds a tangy and nutty touch. This dish is sure to be a hit with vegans and non-vegans alike.
This recipe was inspired by a trip to the Middle East, where I was introduced to the vibrant flavors of tahini and pomegranate. I was immediately drawn to the combination of these two ingredients, and I knew I had to create a dish that showcased their unique flavors. After some experimentation, I came up with this recipe for vegan cauliflower steaks with tahini-pomegranate dressing. This dish is a perfect way to enjoy the flavors of the Middle East without having to cook meat.
Vegan Cauliflower Steaks with Tahini-Pomegranate Dressing Vegan Cauliflower Steaks with Tahini-Pomegranate Dressing Vegan Cauliflower Steaks with Tahini-Pomegranate Dressing Vegan Cauliflower Steaks with Tahini-Pomegranate Dressing
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium head of cauliflower
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of tahini
  • 2 tablespoons of lemon juice
  • 1 tablespoon of pomegranate molasses
  • 1/3 cup of chopped fresh cilantro
  • 1/4 cup of pomegranate arils
  • 1 tablespoon of chopped pistachios
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Remove the outer leaves from the cauliflower and cut the head into 1-inch thick "steaks".
  3. Place the cauliflower steaks in a large bowl and toss with olive oil, salt, and pepper.
  4. Spread the cauliflower steaks in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and golden brown.
  5. While the cauliflower steaks are roasting, make the dressing. In a small bowl, whisk together the tahini, lemon juice, pomegranate molasses, and cilantro until smooth.
  6. Drizzle the dressing over the roasted cauliflower steaks and sprinkle with pomegranate arils and pistachios.
  7. Serve immediately and enjoy!
Why It Works
  • Roasting the cauliflower steaks at a high heat gives them a caramelized exterior and a tender interior.
  • The tahini-pomegranate dressing is a perfect balance of tangy and nutty flavors.
  • The fresh cilantro and pomegranate arils add a pop of color and freshness to the dish.