The Be Well Recipe: Cauliflower Steaks with Tahini Dressing, Pistachio + Mint

These Cauliflower Steaks are so satisfying. The tahini, lemon, mint and pistachio work well together to create a punch of flavor.

Cauliflower Steaks with Tahini Dressing, Pistachio + Mint
Serves: Serves 2
  • For the cauliflower steaks:
  • 1 small head cauliflower
  • 1Tbsp avocado oil

  • For the dressing:
  • 2 Tbsp tahini
  • 1 Tbsp olive oil
  • 1Tbsp warm water
  • Juice from ½ a lemon

  • For the garnish:
  • 2 Tbsp crushed pistachios
  • 4 sprigs of mint, chopped
  • Salt + pepper to taste
  1. Preheat oven to 425°. After removing outside leaves, cut cauliflower in half from top to bottom. Cut off the rounded edges on both sides of the cauliflower to create two 1½” thick “steaks.” Save the florets from each rounded side for another use.
  2. Heat avocado oil over medium-heat in a skillet. Cook the two cauliflower steaks until golden brown on both sides. To be sure they don’t burn, carefully move them around in the pan to allow oil to flow under each steak.
  3. Transfer skillet to oven and roast for another 10 minutes until cauliflower is tender.
  4. While the cauliflower is roasting, make the dressing by whisking all the ingredients together. Once the cauliflower is done, remove from oven. Spread some of the dressing down on two plates. Place cauliflower on top and garnish with pistachios and mint. Serve immediately.

Is Coconut Oil Really The Enemy?
The Be Well Recipe:
Coconut-Chili-Lime-Mango Pops