This recipe is to die for! It’s vegan, dairy-free and so delicious! It’s the perfect dish if you’re looking for a vegetarian meal, app for a group or just a new way to mix up making caulifower!!
The recipes:
Preheat your oven to 375 degrees Fahrenheit. If your cauliflower has a stem and extra green leaves, trim them down until only the head remains.
Place the cauliflower head in a baking dish coated with olive oil, salt, and pepper, then cover the dish with foil.
Bake for an hour at 375 degrees.
While the cauliflower cooks, prepare your potatoes and Vegan Tahini Pesto sauce. Dice the potatoes and toss them in olive oil, Lawry’s seasoning salt, and chili powder.
Peel and dice your potatoes and toss to season in olive oil, lawrys, and chili powder.
To make the sauce, blend the ingredients until smooth.
After the cauliflower has baked for an hour, add the prepared potatoes to the baking dish and bake for an additional 30 minutes without the foil.
Plate the cauliflower and potatoes, then generously drizzle with your vegan tahini pesto sauce, and garnish with your fresh basil. Enjoy!! xx
Cauliflower “Steak” with Tahini Vegan Pesto
Ingredients
- 1 head califlower
- 1 tablespoon olive oil
- 2-3 medium sized potaotes, peeled & diced
For the Sauce
- 1/2 cup tahini
- 1 cup packed fresh basil
- 1 cup packed spinach
- 1.5 teaspoon olive oil
- 1 clove garlic
- 2/3 cup water
- 1/2 lemon, squeezed
- Seasonings: Lawrys, chili powder, pepper, salt
- Frresh basil to garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit. If your cauliflower has a stem and extra green leaves, trim them down until only the head remains.
- Place the cauliflower head in a baking dish coated with olive oil, salt, and pepper, then cover the dish with foil.
- Bake for an hour at 375 degrees.
- While the cauliflower cooks, prepare your potatoes and Vegan Tahini Pesto sauce. Dice the potatoes and toss them in olive oil, Lawry's seasoning salt, and chili powder.
- Peel and dice your potatoes and toss to season in olive oil, lawrys, and chili powder.
- To make the sauce, blend the ingredients until smooth.
- After the cauliflower has baked for an hour, add the prepared potatoes to the baking dish and bake for an additional 30 minutes without the foil.
- Plate the cauliflower and potatoes, then generously drizzle with your vegan tahini pesto sauce, and garnish with your fresh basil. Enjoy!! xx
Video
@katieaustin I am shocked how INSANELY amazing this turned out! You all asked for more vegan recipes- so heres a delicious nutritious one!! With a yummy vegan pesto to top it off with💚
♬ original sound – Katie Austin
