LEBANESE INSPIRED CAULIFLOWER STEAKS!

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Cut off both ends of the cauliflower and slice it into cauliflower steaks.

Spray both sides of the cauliflower with olive oil.

Season both sides with Himalayan salt and black pepper.

Sprinkle sumac on both sides of the cauliflower.

Add about two cloves of minced garlic on top of the cauliflower.

Preheat the oven to 400°F (204°C).

Bake the cauliflower for 20 to 25 minutes until golden brown.

Slice a couple of onions lengthwise for caramelization.

Add about two tablespoons of olive oil to a pan and heat it up.

Sauté the onions over medium heat for about 15 minutes until they are translucent and golden brown.

Prepare tahini sauce by mixing three tablespoons of orange juice, three tablespoons of lemon juice, a tiny bit of salt, a tiny bit of pepper, and one clove of minced garlic.

Once the cauliflower is done, layer the caramelized onions on top of the cauliflower.

Drizzle the tahini sauce over the cauliflower and onions.

Add some crumbled feta cheese on top if desired.

Sprinkle pomegranate seeds over the dish.

Toast some pine nuts in olive oil and sprinkle them on top.

Finish with a sprinkle of parsley for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens