- Line a large baking sheet with parchment paper and preheat the oven to 375. Prepare the cauliflower by removing and trimming any greens from the stalk, careful not to remove too much stalk to avoid cauliflower florets breaking off. Carefully slice 1” thick steaks from the center of each head (this should produce about 3-4 slices per head, and there will be florets leftover from the end pieces).
- In a small bowl create a liquid-y paste of salt, cumin, olive oil, and black pepper. Rub each steak and place on the lined baking sheet. Bake for 15 minutes, or until side down is nicely browned, then flip and bake the other side for an additional 15 minutes.
- Meanwhile, using a high-speed blender, blend all tahini sauce ingredients together, slowly pouring olive oil in as it blends until desired consistency is reached. It may take a little more or less olive oil depending on how big a handful of herbs used. Taste and adjust seasoning as needed. Note that the sauce may separate a little bit over time.
- Serve steaks with a drizzle of sauce and garnish with any fresh microgreens or more fresh herbs and serve with a favorite Mediterranean side such as a feta couscous or parsley and lemon orzo!
Tahini. Not everyone’s cup of tea. I love the light roasted variety to keep the bitterness in check, but you could try a different seed butter like sunflower seed, or omit it altogether. If you remove the tahini, just keep in mind that you won’t have a thick sauce but rather a vinaigrette. Although, you could try to add mayo for a creamy green goddess-like dressing!
Lemon. Say you get a bad lemon or forgot to buy it altogether. No biggy! Use any vinegar you have in your pantry, preference being something neutral in flavor.
Herbs. I know cilantro can be super polarizing. I get it. Double the parsley or add some leafy green like spinach for bulk and variety.