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Grilled Cauliflower Steaks with Tahini Dressing

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



Dairy Free

Gluten Free

Grain Free



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


  1. 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.

  2. Mix the remaining ingredients in a bowl and brush lightly onto each “steak.”

  3. Grill for 5 minutes per side, or roast in a pre-heated oven at 400ºF for 15 minutes per side.

  4. 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.

  5. Next, add the mint, water, and salt and give a final quick pulse just until incorporated.

  6. Drizzle over cauliflower and enjoy!

Optional: For added crunch and flavor, sprinkle with a couple tablespoons of minced pistachios and a few mint leaves.


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