green tahini sauce

A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!

Zaatar Cauliflower Steaks with Green Tahini Sauce

leaves

olive oil

zaatar spice

salt and pepper

water

lemon juice

garlic

herbs

jalapeno (optional)

1/2-1 teaspoon salt, start with 1/2, add more to taste

tahini paste

Trim leaves off cauliflower leaving the long stem intact. Slice the very end off the stem. Slice the Cauliflower into 5-6 slices about ½-¾ inches thick. See photos.

Brush with olive oil and sprinkle with salt and pepper. Sprinkle generously with zaatar spice and place on a parchment lined sheet pan in the oven, to roast until fork tender about 20-25 minutes.

While it&#8217;s roasting make the green tahini sauce.

Place all the ingredients except the tahini paste in the blender, and blend until combined (but not smooth). Add the tahini paste and blend again until desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.

Plate up the Zaatar Cauliflower Steaks and Drizzle with Green Tahini Sauce! Serve alongside the Everyday Kale Salad!

Wow! Like every FeastingAtHome.com recipe, this was spectacular. Not difficult to make and so delicious. I made my own Zaatar. My hubby and I are looking forward to using the leftover green tahini sauce for other dishes during the week. The sauce is similar to Cava's green tahini dressing.

This was really good! I made it into a bowl dish by cutting up the cauliflower into smaller pieces and roasting with chickpeas. Served it over barley and topped it all with the sauce, slaw, and some pine nuts. We loved it. I did have to add some maple to the sauce to cut the bitterness—not a recipe problem but a tahini quality problem. Still in search of a non-bitter tahini...

So beyond delicious! The Zaatar gave the cauliflower such a great flavor and paired with the green tahini sauce made it even more addictive.

Delicious! I had two servings. I made this last night. My tahini was a little bitter so next time I will be sure to buy a better brand.

I made the tahini sauce with Italian parsley and it was delicious with the roasted cauliflower.

Sauce was amazing, creamy and hit the spot for the dairy obsessed non vegan.

Sauce was amazing. So creamy, this is just right for the dairy obsessed normly non vegan.

So easy to make but so delicious. Great for healthy, yummy dinners. Thanks!! :)

I made this tonight and it was absolutely delicious! I made your za'atar seasoning on Sunday which is how I found this recipe. Even my nearly seven-year-old daughter approved of this recipe! We served it with leftover veggies from last night which consisted of summer squash (from our garden), zucchini, bell peppers and red onions. I topped the cauliflower with the incredible green tahini sauce and toasted pepitas! Can't wait to try more of your recipes!

We did this recipe via video with my cooking coach and it was perfect! My birth boyfriend loved his roommate loved it and it was totally easy to do once I figured out how to cut the cauliflower

Hi!  This was delicious :-). The recipe doesn’t actually say to sprinkle on the spice, so I assumed that you do it before roasting.

The green sauce in this recipe is to die for!!! So tasty. I made the cauliflower and sauce over a bed of couscous and I forgot to buy kale so I added chickpeas instead! And one day this week I added olives on the side for a little something extra. I love your recipes!

Green Tahini Sauce made with tahini paste, fresh herbs, garlic, lemon and a few slices of green chilies. Perfect with falafels, shawarma, mezze platters!

Green Tahini Sauce 

tahini paste, stirred

Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy, leaving some of the herbs intact.

Taste, and adjust salt, acid and heat. (Add salt, lemon, fresh chilies to taste).

If you want a “looser “sauce, add a little more water until the desired consistency.

I love this sauce! I made it with cilantro for falafel burgers. It is sooo good! Thank you Sylvia!

Good, the tahini sauce is quite rich but tasty. Next time I think I’ll use less tahini and add the Zaatar✨

5-minute vegan green tahini sauce loaded with fresh herbs, garlic, lemon juice, and nutty tahini! So versatile and easy to make your own! Want it spicy? Add jalapenos! Not a fan of cilantro? Mint, basil, tarragon, and chives would taste amazing instead! Want some briny flavor? Throw in some capers! I like to use vegan green goddess dressing on grilled meat and fish, and shrimp lettuce wraps. This recipe will make 1 1/2 cups of green tahini sauce, or enough to fill a 12-ounce Mason jar.

Vegan Green Goddess Dressing with Tahini

½ cups packed fresh parsley, (leaves and tender stems)

cilantro

green onion, (trimmed, white and green parts, chopped)

Kosher salt

Red pepper flakes, (optional)

tahini

lemons, (juice of)

Water, (1/4 to 1 cup)

Add the fresh herbs, dried dill weed, green onion, and garlic to the bowl of a large food processor fitted with a blade. (If making the hot version, add the jalapenos here as well). Season with a big pinch of kosher salt and red pepper flakes. Close the lid and run the processor to finely chop the herbs.

Add the tahini and lemon juice. Close the lid and run the processor again until well-combined. Stop and scrape the sides down. The mixture will be thick at this point.

Run the processor again, this time, drizzle water through the top opening. You will need anywhere from ¼ cup of water to 1 cup of water until the mixture turns creamy and runny to your liking (I wanted mine more like a dressing, so I used about ¾ cup of water).

Taste and adjust seasoning to your liking. Use or transfer the green goddess dressing to a 12-ounce mason jar and cover tightly. Store in the fridge for up to 5 days.

https://content.jwplatform.com/videos/vdUldIMs.mp4

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The most viewed green tahini sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine