Benefits.

There are so many benefits in life. Hugging a pet brings benefits. Being outside taking in beautiful scenery brings me MAJOR benefits. Doing good for others gives you warm fuzzy benefits. Being loved is like no other benefit on earth.

Eating clean and healthy is a massive benefit that your body will thank you for every day. And when you eat clean, don’t you just exude happiness? I do. And here is a recipe that we love. In fact, I could eat this every week. Like every week day. And if you want to go meatless for a meal, this is satisfying as an entree. Just serve with a salad and some naan. And done! I served it with grilled marinated pork loin. SO good.

Get in my Belly!

Beauty Shot:

High Mountain Desert with Bluebird skies.

Roasted Cauliflower Steaks with Tahini Sauce.

Ingredients:

1 large head of cauliflower rinsed and patted dry, trimmed of any spots

Head of garlic

pinch of kosher salt

4 T EVOO

1/4 C Tahini ( I like Simple Truth Organic Tahini)

Warm water

Juice of half a medium lemon

Pinch of salt

Micro greens

Toasted Pine nuts

EVOO for topping ( or other oil for topping- avocado works well)

Putting it Together:

Preheat your oven to 400 degrees F.

Slice the cauliflower in half, slicing head from top to bottom, leaving the stem intact. Then proceed to slice in 1/2 inch slices for the rest of the head.

Place on parchment paper lined rimmed cookie sheet. Drizzle with EVOO. Add the salt to the steaks after they have been roasting for about 15 minutes. I have found that adding before causes the vegetable to steam by drawing water out of the vegetable. Adding later seems to work better for me.

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Take the head(s) of garlic and remove the outermost skin. Cut off the top 1/4 inch of the head so cloves are exposed. Place onto square of tinfoil. Drizzle with olive oil. Pinch closed and place onto cookie sheet with cauliflower. (I like to do a few heads at a time. Easy to add deep flavor to dressings, smash into bread with olive oil, etc. And cuts down on work!)

Watch the garlic after about 20 minutes. It will be soft and easily squeezed out from husk/skin. When it is finished, remove from oven to cool.

While the cauliflower is roasting, make the dressing.

In a deep bowl, add the tahini, lemon juice, salt and whisk together. Add in the water one T at a time to your desired thickness. Typically, 3-4. Whisk after each tablespoon is added. Squeeze the cloves from a single head into a small bowl and smash the cloves. Mix in the smashed cloves into the dressing and whisk thoroughly.

Plating:

Place the cauliflower steaks onto a platter. Drizzle the Tahini sauce over the steaks. Top with micro greens and toasted pine nuts.

You are going to thank me for this recipe!

Enjoy!

Terri

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