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Cauliflower Steaks with Tahini Lime Glaze

Cauliflower Steaks with Tahini Lime Glaze


Cauliflower is insanely versatile--I've made ceviche, stir fry, alfredo and more with it and every recipe is better than the one before. I had a big head of cauliflower I'd been wanting to use sitting in the fridge and decided to try out cauliflower steaks. I was inspired by Nutrition Stripped's recipe but made some adjustments based on what I had in my kitchen! It sounds fancy, but it's really just cutting cauliflower in large pieces and roasting it till it's crispy and slightly browned around the edges. That said--it looks fancy and tastes insanely delicious. 


Cauliflower isn't just versatile, it also packs a punch with an incredible nutrition profile. First, it offers vitamins B6, C, K, magnesium and potassium-- five vitamins and nutrients that most people are severely lacking. It's also a major inflammation fighter, being high in antioxidants with one cup containing 77% of your daily vitamin C requirement. It's a hormone balancer (you'll see a lot of bloggers adding it into their smoothies) and aids in digestion and detoxification, something I've been trying to help my body do through nutrition rather than medication and supplements. 


The important part about getting these crispy is to not place it directly on the pan but use a broil and bake or similar pan to allow the edges to crisp. I topped these with a tahini lime glaze that gave it just the right amount of tangy sweet flavor to compliment the earthy cumin that I roasted the cauliflower in. 

You can eat these plain or serve them as a side to roast chicken, throw it into a salad, or test out different glazes to see what you like best. Let me know how you like it in the comments below! 


Cauliflower Steaks with Tahini Lime Glaze


  • 1 head of cauliflower 
  • Olive oil 
  • Salt and pepper to taste
  • 1-2 teaspoons cumin 
  • 1/2 teaspoon cayenne pepper 
  • 1/2 teaspoon paprika
  • 2 tablespoons tahini 
  • 2-3 tablespoons water 
  • 2 limes grated and juiced 
  • 1 1/2 tablespoons tamari 
  • 1/2 teaspoon maple syrup 
  • 1 tablespoon chia seeds 


  • Preheat oven to 400 degrees
  • Wash cauliflower well and cut off bottom, then cut length wise until you have 6-8 large pieces (other pieces may break off while cutting, feel free to roast with the steaks for some extra roasted vegetables)
  • Spray pan well with olive, coconut, or other oil of your choosing and place the cauliflower, evenly spaced on the pan 
  • Sprinkle olive oil, salt, pepper, cumin, cayenne pepper, and paprika on one side and do the same to the other 
  • Place cauliflower to bake for 25-30 minutes, flipping once so both sides can brown 
  • While cauliflower is cooking, combine remainder of ingredients in small bowl and add water to thin out to desired thickness 
  • Remove cauliflower from pan with tongs to keep together outer layer and serve with glaze warm 
  • Top with chia seeds or anything else you'd like! 
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