Cauliflower Steak with Lemon-Tahini Roasted Vegetables

1.Preheat your oven to 425°F (220°C).

2.Cut the cauliflower into 1-inch thick steaks, keeping the core intact to hold the steaks together.

3.Place the cauliflower steaks on a baking sheet and brush both sides with 1 tablespoon of olive oil. Season with salt and pepper.

4.Arrange the asparagus and halved Brussels sprouts around the cauliflower steaks on the baking sheet. Drizzle with the remaining olive oil and season with salt and pepper.

5.Roast in the preheated oven for 25-30 minutes, flipping the cauliflower steaks halfway through, until they are golden brown and the vegetables are tender and slightly crispy.

6.While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the lemon juice, tahini, water, minced garlic, and a pinch of salt until smooth and creamy.

7.Once the vegetables are done, remove them from the oven. Place the cauliflower steaks on serving plates and arrange the roasted asparagus and Brussels sprouts around them.

8.Drizzle the lemon-tahini dressing over the cauliflower steaks and vegetables.

9.Garnish with chopped fresh parsley before serving.