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Cauliflower Steaks with Tahini Lime Glaze

Cauliflower Steaks with Tahini Lime Glaze

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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. 

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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. 

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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! 

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Cauliflower Steaks with Tahini Lime Glaze

Ingredients:

  • 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 

Directions: 

  • 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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