Cauliflower Steak With Quinoa & Tahini Meal Prep

Cauliflower Steak With Quinoa & Tahini Meal Prep

Cauliflower Steak With Quinoa & Tahini Meal Prep

These cauliflower steaks are crispy on the outside and tender on the inside. Pair them with quinoa, greens, and lemon tahini for a delicious plant-based meal!

Cauliflower Steak With Quinoa & Tahini Meal Prep

 

Cauliflower Steak With Quinoa & Tahini Meal Prep Ingredients:

2 small heads of cauliflower, any color

1 TBS avocado oil

Himalayan sea salt

Pinch of black pepper

1 cup uncooked quinoa

4 cups mixed greens

¼ cup tahini

½ cup filtered water

2 TBS lemon juice

Fresh parsley

Cauliflower Steak With Quinoa & Tahini Meal Prep

Cauliflower Steak With Quinoa & Tahini Meal Prep

Cauliflower Steak With Quinoa & Tahini Meal Prep


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Cauliflower Steak With Quinoa & Tahini Meal Prep
These cauliflower steaks are crispy on the outside and tender on the inside. Pair them with quinoa, greens, and lemon tahini for a delicious plant-based meal!
Cauliflower Steak With Quinoa & Tahini Meal Prep
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Rating: 0
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Rate this recipe!
Course Main Dish
Keyword Meal Prep
Prep Time 20 minutes
Cook Time 40 minutes
Servings
meals
Ingredients
Course Main Dish
Keyword Meal Prep
Prep Time 20 minutes
Cook Time 40 minutes
Servings
meals
Ingredients
Cauliflower Steak With Quinoa & Tahini Meal Prep
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Rinse the heads of cauliflower and slice them into 2” slabs. Save the excess broken florets for another use.
  3. Place cauliflower “steaks” on the baking sheet and drizzle with avocado oil and season with Himalayan sea salt and black pepper.
  4. Bake for 30-40 minutes, until crispy on outside and tender on inside.
  5. While the cauliflower is baking, prepare your quinoa or grain of choice according to package instructions.
  6. Mix up the lemon tahini dressing by whisking together tahini, filtered water, and lemon juice in a small bowl.
  7. Serve cauliflower steaks with 2/3 cup quinoa and a handful of mixed greens. Garnish with fresh parsley and lemon tahini dressing.
  8. Store leftovers in an airtight container in the fridge for 4-5 days.
Recipe Notes

Nutrition for 1 out of 4 servings:

16g P | 48g C | 18g F | 12.5g Fiber | 395 Calories

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