Cauliflower is living its 15 minutes of fame, and for good reason: it’s versatile, substantial, and easy to cook with. It’s also a super star in low carbohydrate recipes.
The trick with cauliflower steaks, like most low-carb alternatives, is to choose a sauce that really shines. This Tahini Dressing is a prime illustration of that principle.
This recipe is courtesy of guest chef Andrew Lasheen (aka my cousin!), a professional chef with a knack and a passion for brain-boosting foods. Thank you, Andrew!
Bredesen Protocol Approved
Plant Paradox Approved
1 Head Cauliflower
1 Tbs Cumin
1 tsp Coriander
1/2 tsp Turmeric
2 Tbs Extra Virgin Olive Oil
1/2 tsp Sea Salt
Dash of Freshly Ground Black Pepper
1/4 c Extra Virgin Olive Oil
1/4 c Tahini
2 Tbs Lemon Juice
2 tsp Dijon Mustard
1 Clove Crushed Garlic
3-4 Fresh Mint Leaves
1/4 c Ice-Cold Water*
1/4 tsp Sea Salt
*Use ice-cold water to keep the dressing from separating
Cut leaves from the cauliflower and trim and level the stalk. With the cauliflower sitting on its stalk, using a large chef knife, and starting on one side, cut vertical slices, about 3/4" – 1” thick. Some small florets won’t be attached to the core, but just save those for another recipe. You’ll get 3-4 slices from one head.
Mix the remaining ingredients in a bowl and brush lightly onto each “steak.”
Grill for 5 minutes per side, or roast in a pre-heated oven at 400ºF for 15 minutes per side.
While your steaks are cooking, prepare your dressing: Use a mini processor or immersion blender and pulse the first 5 ingredients until smooth, about 30 seconds.
Next, add the mint, water, and salt and give a final quick pulse just until incorporated.
Drizzle over cauliflower and enjoy!
Optional: For added crunch and flavor, sprinkle with a couple tablespoons of minced pistachios and a few mint leaves.