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!
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Course: Main Dish
Cuisine: American, Mediterranean
Keyword: Meal Prep
Servings: 4 meals
Calories: 395 kcal
Author: Meal Prep on Fleek
2 small heads cauliflower 1 tbs avocado oil salt & pepper as desired 1 cup uncooked quinoa 4 cups mixed greens ¼ cup tahini ½ cup Water 2 tbs lemon juice fresh parsley
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Rinse the heads of cauliflower and slice them into 2” slabs. Save the excess broken florets for another use.
Place cauliflower “steaks” on the baking sheet and drizzle with avocado oil and season with Himalayan sea salt and black pepper.
Bake for 30-40 minutes, until crispy on outside and tender on inside.
While the cauliflower is baking, prepare your quinoa or grain of choice according to package instructions.
Mix up the lemon tahini dressing by whisking together tahini, filtered water, and lemon juice in a small bowl.
Serve cauliflower steaks with ⅔ cup quinoa and a handful of mixed greens. Garnish with fresh parsley and lemon tahini dressing.
Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition for 1 out of 4 servings:
16g P | 48g C | 18g F | 12.5g Fiber | 395 Calories
Serving: 1 meal | Calories: 395 kcal | Carbohydrates: 48 g | Protein: 16 g | Fat: 18 g | Fiber: 12.5 g