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“A wonderful recipe. The creamy sweet potato base pairs perfectly with the roasted cauliflower. The fresh, lemony beetroot sauce is a must-have. It’s the combination that makes it special.”
Roasted cauliflower is having a moment, and I’m loving it! But Let’s not forget that it’s not a meal in itself and to keep a balanced approach when building a plate.So I like to pair it with this protein-packed sweet potato purée and tahini beetroot dressing for some healthy fats. This brings our plate to 30g of protein and will help keep us full and satisfied! This recipe is so delicious, I hope you give it a go!
If you like this recipe, you will love our Sweet and Spicy Roasted Veggies with Garlic Confit Dip.
Sunset Cauliflower Steak
A delightful combination of roasted cauliflower steak, protein-packed sweet potato purée, and tahini beetroot dressing. A balanced, satisfying meal with 30g of protein per serving.
Equipment
Ingredients
Protein-packed Sweet Potato Puree
- 1.5 cups (199.5 g) cooked sweet potato
- 300 g silken tofu puree
- 0.5 cup (118.29 ml) nutritional yeast
- 0.5 cup (118.29 ml) soy milk
Cauliflower Steak
- 2 cauliflower steak
- 1.5 tbsp olive oil
- 1 tsp ground turmeric
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- pinch of salt
Pink Sauce
- 0.5 cup (68 g) beets - cooked
- 1 lemon, juiced
- 1 garlic cloves
- 2 tbsp tahini
- 4 tbsp water
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400 degrees F (200 C). Prepare the cauliflower by brushing it with a mixture of olive oil, turmeric, cumin, salt, and garlic powder.
- Bake the prepared cauliflower for 25 minutes, turning it over halfway through the cooking time to ensure even roasting.
- While the cauliflower is baking, prepare the sweet potato purée. Add cooked sweet potato, silken tofu puree, nooch, and soy milk to a blender. Blend until the mixture is smooth.
- Next, prepare the pink sauce. Combine cooked beetroot, lemon juice, garlic clove, tahini, water, and maple syrup in a blender. Blend until the mixture is smooth.
- Once all components are ready, assemble the dish. Spread the sweet potato purée on a plate, top with the roasted cauliflower steak, and drizzle with the pink sauce. Garnish with chopped parsley and pine nuts for added texture and flavor. Enjoy your meal!
Video
Nutrition Information
Per Serving/Portion
Calories: 600 kcalCarbohydrates: 59 gProtein: 30 gFat: 30 gSodium: 370 mgFiber: 13 gVitamin A: 1041 IUVitamin C: 82 mgCalcium: 233 mgIron: 7 mg
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This was delicious and really flavoursome – everyone loved it. I topped it with pine nuts and sunflower seeds. Any ideas on how best to use the leftover beetroot dressing? Can I freeze it?
Wow Nicole, this looks beautiful 😍 Love the added seeds on top! The leftover beetroot dressing is perfect to use up on salads, or as a spread / base for sandwiches or wraps. I have not tried freezing it, but I think it would work, you’ll have to give it a good stir or a quick blend, to bring back the consistency once thawed 🙂 Let us know if you give it a go 🙂
A wonderful recipe. The creamy sweet potato base pairs perfectly with the roasted cauliflower. The fresh, lemony beetroot sauce is a must-have. It’s the combination that makes it special.
I am so happy you enjoyed it Sabine! Thank you so much for your beautiful review 💚
We enjoyed the recipe overall. The 1/2 cup of nutritional yeast overwhelmed the sweet potato puree. I would recommend 1/4 cup at the most if you want the sweet potato flavor to come through. The spice mixture on the cauliflower was quite nice. It was a bit of a labor intensive dish to make.