Gluten-Free Vegan Roasted Cauliflower “Steaks” with Lemon Dill Tahini Dressing

These Gluten-Free Vegan Roasted Cauliflower “Steaks” with Lemon Dill Tahini Dressing are super easy to make and need only about 5 minutes prep time.

I know these are not the most appealing photos to look at to convince you that you really, really need to make these, but I PROMISE they taste 110% better than they look!

They are lightly coated with pure avocado oil, generously sprinkled with a dill spice combination, then roasted in the oven for about 60 minutes.

Once they come out of the oven, both soft on the inside and golden + slightly crispy on the outside (!!!), they are drizzled with a homemade lemon dill tahini dressing that is tangy and goes perfectly with the dill seasoning on the cauliflower.

One large head of cauliflower will make about 4 steaks, and I made another pan of leftover cauliflower “pieces” using the same instructions.  See the “Tip” at the end of the recipe.

It can be served as a side dish, but I enjoy all 4 pieces as a meal.  And, if you like seasoned roasted cauliflower as much as I do, make sure you try Roasted Cauliflower with Chipotle and Lime recipe…it’s really good too!

This healthy recipe is vegan, gluten-free, dairy-free, lectin-free, soy-free, nut-free and paleo-friendly.

Want more healthy side dish recipes? Check out Spicy Turmeric Twice Baked Potatoes, Roasted Potatoes with Habanero and Basil Pesto, Lectin-Free Vegan Basil Pesto and Cauliflower Rice Dip or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating snack and side dish recipes just like this one that you will love!

5 Fast Facts About Cauliflower:*

• 1 cup contains 9.1% DV of potassium
• 1 cup contains 85.9% of vitamin C
• 1 cup contains 8.5% DV of fiber
• excellent anti-oxidant
• contains anti-inflammatory benefits

5 Fast Facts About Avocado Oil:*

• healthier cooking with smoke point of 500 degrees
• may help reduce the risk of metabolic syndrome
• helps maintain healthy blood sugar levels
• provides protection from cardiovascular disease
• good source of vitamin E

5 Fast Facts About Cumin:*

• high in anti-oxidants
• aids in digestion
• 1 tablespoon contains 20% dv of iron
• 1 tablespoon contains 6% RDV of magnesium
• can help lower cholesterol and triglycerides

5 Fast Facts About Dill:*

• excellent anti-oxidant
• anti-bacterial
• aids in digestion
• acts as a diuretic to flush out toxins
• good source of calcium, manganese and iron

5 Fast Facts About Lemons:*

• extremely alkaline to the body
• blood purifier
• excellent for detoxification
• balances blood sugar levels
• contains powerful anti-bacterial properties

5 Fast Facts About Sesame Seeds (Tahini):*

• high in calcium at 35% RDA
• excellent anti-oxidant
• lowers cholesterol
• reduces inflammation
• high in phytosterol

5 Fast Facts About Himalayan Pink Salt:*

• contains 84 minerals
• unrefined, unprocessed, raw
• promotes stable pH balance in cells
• controls water levels in the body
• aids digestion and facilitates better nutrient absorption

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

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Gluten-Free Vegan Roasted Cauliflower Steaks with Lemon Dill Tahini Sauce

Prep 5 mins

Cook 60 mins

Total 1 hour, 5 mins

Author Karielyn Tillman – The Healthy Family and Home

Yield 4 slices

Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Nut-Free / Paleo-Friendly

Ingredients

For the cauliflower:

• 1 large head of organic cauliflower
• 1 tablespoon 100% pure avocado oil

For the seasoning:

• 1 tablespoon organic dried dill
• 1/2 teaspoon organic ground cumin
• 1/4 teaspoon organic ground garlic powder
• 1/4 teaspoon organic ground black pepper
• 1/4 teaspoon Himalayan pink salt

For the tahini sauce:

• 2 tablespoons organic lemon juice
• 2 tablespoons organic tahini
• 1/4 teaspoon organic dried dill 
• 1/4 teaspoon organic ground black pepper
• 1/8 – 1/4 teaspoon Himalayan pink salt

Instructions

Preheat oven to 350 degrees.

Prepare the cauliflower:

1. Place the cauliflower on a cutting board with the stem down and the crown facing upward. Carefully slice the cauliflower from the top (crown) to the stem, taking care to keep the slices intact. You should get at least 4 thick slices.
2. Place the cauliflower slices on a baking pan lined with parchment paper.
3. Rub the avocado oil on both sides of the cauliflower slices.  Set aside.
4. See “Tip” below regarding leftover cauliflower pieces.

Prepare the seasoning:

1. Add all the ingredients for the seasoning to a small bowl and stir so all the ingredients are well combined.  Adjust the seasonings to your preference.
2. Sprinkle the seasoning on both sides of each cauliflower slice.

Roasting the cauliflower:

1. Place the baking pan in the oven at 350 degrees and roast for approximately 60 minutes, or until the outside edges of the cauliflower are golden and the inside of the cauliflower is soft.

Prepare the tahini sauce:

1. While the cauliflower is roasting, add all the ingredients for the sauce to a small bowl and whisk together until well combined.  Adjust the seasonings to your preference.
2. Once the cauliflower is finished, transfer the slices to your serving dishes and drizzle with the tahini sauce.
3. Enjoy!

Tip: If you have any extra cauliflower pieces (example: floret pieces or pieces that broke off when trying to cut a slice), save them and prepare them the same way you did the cauliflower steaks. Add them to a medium-sized bowl and toss with a little avocado oil.  Sprinkle with the seasoning and toss to distribute the seasoning evenly. Add them to a baking pan lined with parchment paper and bake for 350 for approximately 1 hour.  Drizzle with the Lemon Dill Tahini Sauce.

Notes

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  The recipe and photographs for “Gluten-Free Vegan Roasted Cauliflower Steaks with Lemon Dill Tahini Sauce” by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

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