Cauliflower Steaks with Tahini Lime Glaze

Cauliflower is insanely versatile--I've made ceviche, stir fry, alfredo and more with it and every recipe is better than the one before. I had a big head of cauliflower I'd been wanting to use sitting in the fridge and decided to try out cauliflower steaks. I was inspired by Nutrition Stripped's recipe but made some adjustments based on what I had in my kitchen! It sounds fancy, but it's really just cutting cauliflower in large pieces and roasting it till it's crispy and slightly browned around the edges. That said--it looks fancy and tastes insanely delicious. 

Cauliflower isn't just versatile, it also packs a punch with an incredible nutrition profile. First, it offers vitamins B6, C, K, magnesium and potassium-- five vitamins and nutrients that most people are severely lacking. It's also a major inflammation fighter, being high in antioxidants with one cup containing 77% of your daily vitamin C requirement. It's a hormone balancer (you'll see a lot of bloggers adding it into their smoothies) and aids in digestion and detoxification, something I've been trying to help my body do through nutrition rather than medication and supplements. 

The important part about getting these crispy is to not place it directly on the pan but use a broil and bake or similar pan to allow the edges to crisp. I topped these with a tahini lime glaze that gave it just the right amount of tangy sweet flavor to compliment the earthy cumin that I roasted the cauliflower in. 

You can eat these plain or serve them as a side to roast chicken, throw it into a salad, or test out different glazes to see what you like best. Let me know how you like it in the comments below!