Whole 30 Vegan Cauliflower Steaks
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the steaks
- 2 large heads cauliflower
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water
- 1 clove garlic, finely grated
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Stand each cauliflower head upright on a cutting board and slice straight down through the center stem to yield two 1-inch-thick steaks per head (4 steaks total). Reserve any florets that break off for another use.
- 2
In a small bowl, stir together 2 tablespoons of the olive oil, the smoked paprika, cumin, coriander, salt, and black pepper until combined. Brush the spice mixture evenly over both flat sides of each cauliflower steak.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!