Chicken Cauliflower Steaks with Tahini Salad
Chicken Cauliflower Steaks with Tahini Salad
Ingredients
For the Main Dish
- 2 white cauliflower heads
- 1 1/2 pounds chicken breast, pounded thinly (or boneless chicken thighs)
For the Marinade
- 1/2 cup olive oil, to 3/4 cup
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
For the Salad
- 4 Persian cucumbers
- 2 Roma tomatoes
- 1 jalapeño, optional
- 1/2 red onion
- 1 bunch parsley
For the Dressing
- 1/4 cup tahini
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 tablespoon water, to 2 tablespoons, if needed to thin out
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper, if desired, for easier cleanup.
⏱️ 10 min•🌡️ 375
- 2
Cut each cauliflower head into approximately 1-inch thick steaks. You should get about 3 steaks from each head. Set aside any leftover cauliflower pieces for another use.
⏱️ 5 min
- 3
In a medium bowl, whisk together the olive oil, paprika, salt, black pepper, garlic powder, and cumin to create the marinade.
⏱️ 2 min
- 4
Place the cauliflower steaks directly onto the prepared baking sheet. Brush them generously with about half of the prepared marinade.
⏱️ 3 min
- 5
Add the pounded chicken cutlets to the remaining marinade in the bowl and coat them well on all sides.
⏱️ 2 min
- 6
Lay each marinated chicken cutlet directly over a cauliflower steak on the baking sheet. Don't worry if the chicken slightly hangs over, as it will shrink during baking. You can also trim the chicken to fit perfectly if preferred.
⏱️ 3 min
- 7
Bake in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 375
- 8
While the chicken and cauliflower are baking, prepare the salad. Chop the Persian cucumbers, Roma tomatoes, optional jalapeño, red onion, and parsley. Place all chopped ingredients into a large mixing bowl.
⏱️ 10 min
- 9
Prepare the dressing: In a jar with a tight-fitting lid, combine the tahini, fresh lemon juice, olive oil, and salt. Shake vigorously until the dressing is smooth and creamy. If the dressing is too thick, add 1 to 2 tablespoons of water, shaking again after each addition, until it reaches your desired consistency.
⏱️ 3 min
- 10
After 25 minutes of baking, increase the oven temperature to broil. Broil the chicken and cauliflower for an additional 5 minutes, or until they are beautifully golden brown and the chicken is cooked through.
⏱️ 5 min
- 11
Pour the prepared dressing over the chopped salad ingredients and toss gently to combine everything evenly.
⏱️ 2 min
- 12
Serve the hot chicken cauliflower steaks immediately with the fresh tahini salad on the side. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Cauliflower Steaks with Tahini Salad
For the Main Dish
- 2 white cauliflower heads
- 1 1/2 pounds chicken breast, pounded thinly (or boneless chicken thighs)
For the Marinade
- 1/2 cup olive oil, to 3/4 cup
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
For the Salad
- 4 Persian cucumbers
- 2 Roma tomatoes
- 1 jalapeño, optional
- 1/2 red onion
- 1 bunch parsley
For the Dressing
- 1/4 cup tahini
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 tablespoon water, to 2 tablespoons, if needed to thin out
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper, if desired, for easier cleanup.
⏱️ 10 min•🌡️ 375 - 2
Cut each cauliflower head into approximately 1-inch thick steaks. You should get about 3 steaks from each head. Set aside any leftover cauliflower pieces for another use.
⏱️ 5 min - 3
In a medium bowl, whisk together the olive oil, paprika, salt, black pepper, garlic powder, and cumin to create the marinade.
⏱️ 2 min - 4
Place the cauliflower steaks directly onto the prepared baking sheet. Brush them generously with about half of the prepared marinade.
⏱️ 3 min - 5
Add the pounded chicken cutlets to the remaining marinade in the bowl and coat them well on all sides.
⏱️ 2 min - 6
Lay each marinated chicken cutlet directly over a cauliflower steak on the baking sheet. Don't worry if the chicken slightly hangs over, as it will shrink during baking. You can also trim the chicken to fit perfectly if preferred.
⏱️ 3 min - 7
Bake in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 375 - 8
While the chicken and cauliflower are baking, prepare the salad. Chop the Persian cucumbers, Roma tomatoes, optional jalapeño, red onion, and parsley. Place all chopped ingredients into a large mixing bowl.
⏱️ 10 min - 9
Prepare the dressing: In a jar with a tight-fitting lid, combine the tahini, fresh lemon juice, olive oil, and salt. Shake vigorously until the dressing is smooth and creamy. If the dressing is too thick, add 1 to 2 tablespoons of water, shaking again after each addition, until it reaches your desired consistency.
⏱️ 3 min - 10
After 25 minutes of baking, increase the oven temperature to broil. Broil the chicken and cauliflower for an additional 5 minutes, or until they are beautifully golden brown and the chicken is cooked through.
⏱️ 5 min - 11
Pour the prepared dressing over the chopped salad ingredients and toss gently to combine everything evenly.
⏱️ 2 min - 12
Serve the hot chicken cauliflower steaks immediately with the fresh tahini salad on the side. Enjoy!