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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME25

TOTAL TIME45

Servings 2

Course Main Course

Cuisine Healthy

Keyword beetroot, cauliflower, Cauliflower Steak, Easy Dinner, garlic, High Protein, lemon, maple syrup, soy milk, sweet potato, Sweet Potato Puree, tahini, tofu, turmeric

Ingredients

Protein-packed Sweet Potato Puree

1.5 cups cooked sweet potato
300 g silken tofu puree
0.5 cup nutritional yeast
0.5 cup 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 beetroot, 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

Nutritional Information - Per Serving