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–+ servings

Cauliflower "Steak" with Tahini Vegan Pesto

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!!
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Total Time 1 hour 18 minutes
Servings 2

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
Keyword Cauliflower, Pesto, Tahini
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