Dressed Up Cauliflower “Steaks”

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people


  • 2 to 3 tbsp olive oil, plus dash of salt & pepper
  • 1 large head of cauliflower, or 2 small ones
  • 1/4 cup tahini
  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • 3 tbsp water
  • 1/2 tsp sea salt
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 14 oz can organic chickpeas
  • 3/4 cup sun-dried tomatoes


  1. Preheat oven to 350F.  Clean and remove the leaves from the cauliflower and cut the bottom so it will sit flat.  Slice the cauliflower vertically into 3/4 inch slices.  Brush both sides of the slices with olive oil, salt and pepper.  In a cast iron grill pan cook for 5-8 minutes on each side until it starts to brown slightly.  (You could also use a George Foreman Grill or something similar).  Put the cast iron pan into the oven for 30 minutes, covered.  (Or transfer from grill onto a baking sheet and into the oven).  

  2. While that is cooking, prepare the sauce. Combine tahini, garlic, lemon juice, nutritional yeast, olive oil, water, and salt in a food processor or high speed blender until smooth.

  3. Next, in a medium sized pan, heat olive oil on medium. Add diced onion and saute 5 minutes. Add the chickpeas and sun-dried tomatoes and saute for 10 minutes. 

  4. Remove the cauliflower steaks from the oven. Top each slice with the chickpea and sun-dried tomato mixture. Drizzle with the tahini sauce. Enjoy!  

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