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–+ servings
Vegan & Plant Based Kitchen

Smoky Cauliflower Steaks with Creamy Garlic Lemon Sauce

Discover how to create flavorful, plant-based meals like Smoky Cauliflower Steaks, a highlight of any vegan kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 steaks
Course: Dinner
Cuisine: Healthy, Plant-Based, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower Steaks
  • 1 head Fresh Cauliflower Slice into thick steaks
  • 1 tablespoon Smoked Paprika For smoky flavor
  • 1 teaspoon Cumin For earthy notes
  • 1 teaspoon Chili Powder Adjust to spice tolerance
  • 2 tablespoons Olive Oil For roasting; use vegetable broth for oil-free option
For the Creamy Garlic Lemon Sauce
  • 1/4 cup Tahini Can substitute with almond butter or cashew cream
  • 2 tablespoons Lemon Juice Use fresh quality lemon juice
  • 2 cloves Garlic Minced; fresh preferred
  • 1/2 teaspoon Salt Adjust to taste
  • 2-4 tablespoons Water Add gradually for consistency

Equipment

  • Oven
  • Baking sheet
  • Medium bowl
  • Whisk
  • Cutting board
  • Brush

Method
 

Step-by-Step Instructions
  1. Prepare the cauliflower by removing the leaves and stems, then slice into thick 'steaks' approximately ¾ to 1-inch thick.
  2. In a medium bowl, combine smoked paprika, cumin, and chili powder. Drizzle in olive oil and mix into a thick paste.
  3. Coat each cauliflower steak with the spice mixture thoroughly.
  4. Preheat the oven to 425°F (220°C) and place the coated steaks on a lined baking sheet. Roast for 25-30 minutes.
  5. Whisk together tahini, lemon juice, minced garlic, salt, and water to create the creamy sauce.
  6. Once roasted, drizzle the creamy garlic lemon sauce over the steaks and serve.

Nutrition

Serving: 1steakCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

For even cooking, slice cauliflower into uniform thickness. Store leftovers in an airtight container for up to 3 days.

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