Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup pitted Medjool dates
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 425°F.
- Slice the cauliflower head into 1-inch thick steaks, yielding about 3-4 steaks.
- Place the cauliflower steaks on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper, flipping to coat both sides evenly.
- Roast the cauliflower in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower is roasting, prepare the date purée by combining pitted dates and water in a small saucepan. Bring to a simmer over medium heat and cook for about 5-7 minutes until the dates are soft.
- Remove from heat and add lemon juice and cinnamon to the date mixture. Purée until smooth using an immersion blender or regular blender, adding more water if necessary for desired consistency.
- Once the cauliflower steaks are done, remove them from the oven and let them cool for a few minutes. Serve drizzled with date purée on top.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the olive oil mixture.
- Substitute the date purée with tahini sauce for a nutty flavor.
- Experiment with different toppings like fresh herbs or toasted nuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 steak with purée
- Calories: 180
- Sugar: 15g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: varies
- Protein: 3g
- Cholesterol: 0mg