Creamy Tahini Cauliflower Steaks
Tahini carries sesamin and sesamolin — lignans shown in clinical trials to calm inflammation in joints and tissues — and the lemony sauce brightens an altered palate.
Gentle for metallic taste, a good day.
Ingredients
- 1 large head cauliflower, cut into 1-inch steaks
- 1 Tbsp olive oil
- 1 pinch sea salt
- 3 Tbsp tahini
- Juice of ½ lemon
- 1 clove garlic, minced
- 2 Tbsp warm water
How to make it
- Heat the oven to 400°F. Brush the cauliflower steaks with olive oil and the salt.
- Roast 10 minutes per side, until golden.
- Whisk the tahini, lemon juice, garlic, and warm water into a creamy sauce.
- Drizzle over the steaks and serve.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.