Pin this I sliced into my first cauliflower head expecting a mess, but those thick center steaks held together like magic. The edges crisped up in the oven while the middle stayed buttery soft, and suddenly this humble vegetable felt like the star of the table. I drizzled tahini over the top and watched it pool into every crevice, golden and glossy. That night, my skeptical brother asked for seconds.
I made this for a small dinner party where half the guests were vegan and the other half were meat lovers. Everyone went quiet when they took their first bite, which is always a good sign. One friend asked if I'd roasted the cauliflower in butter, and I had to laugh because it was just olive oil and spices doing all the work. By the end of the night, the recipe was already in three people's phone notes.
Ingredients
- Cauliflower heads: Choose heads that are firm and heavy, the thicker the core, the better your steaks will hold together when you slice them.
- Olive oil: This helps the spices stick and creates those crispy, golden edges you want.
- Ground cumin: Adds warmth and a faint earthiness that makes the cauliflower taste richer than it is.
- Smoked paprika: Gives a gentle smokiness without any heat, like the cauliflower spent time over a grill.
- Garlic powder: Blends into the seasoning mix more evenly than fresh garlic, which can burn in the oven.
- Sea salt and black pepper: Simple, but they bring out the natural sweetness hiding in the cauliflower.
- Tahini: The creamy base of the drizzle, it tastes nutty and slightly bitter in the best way.
- Fresh lemon juice: Brightens the tahini and keeps it from feeling too heavy.
- Extra virgin olive oil: Adds richness and helps the sauce glide over the cauliflower.
- Garlic clove: One small clove is enough to wake up the tahini without overpowering it.
- Warm water: Loosens the tahini into a pourable consistency, add it slowly so you don't thin it out too much.
- Fresh parsley: A handful of green makes the plate look alive and adds a fresh, grassy note.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes every bite feel a little more special.
- Lemon wedges: A squeeze at the table gives everyone control over the brightness.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper so nothing sticks. The high heat is what gives you those caramelized edges.
- Cut the cauliflower into steaks:
- Trim the leaves and stem but leave the core intact, then slice straight down through the center into 1-inch thick slabs. You'll get 2 or 3 good steaks per head, and the loose florets that fall off can roast right alongside them.
- Season generously:
- Lay the steaks flat on the sheet, brush both sides with olive oil, and sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper. Don't be shy, the spices need to coat every surface.
- Roast and flip:
- Slide the pan into the oven and roast for 15 minutes, then carefully flip each steak with a spatula and roast another 12 to 15 minutes until the edges are deep golden and the centers are fork-tender. The smell will fill your kitchen halfway through.
- Make the tahini drizzle:
- While the cauliflower roasts, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a bowl. Add warm water a tablespoon at a time, whisking until the sauce is smooth and pourable, it should coat the back of a spoon.
- Plate and garnish:
- Transfer the roasted steaks to serving plates, drizzle the tahini sauce over the top, and scatter with fresh parsley and toasted pine nuts. Serve with lemon wedges on the side so everyone can add a final squeeze.
Pin this The first time I served this, my mom looked at the plate and said it reminded her of something she'd order at a restaurant. That felt like the highest compliment, because it really does look and taste like more effort than it takes. Now it's what I make when I want to feel like I have my life together, even if the rest of the week has been chaos.
How to Pick the Right Cauliflower
Look for heads that feel heavy for their size with tightly packed florets and minimal brown spots. The leaves should be crisp and green, not wilted or yellowing. A thick, sturdy core makes slicing into steaks much easier, and you'll get cleaner, more impressive slices that hold up under the heat.
What to Serve Alongside
I love pairing these steaks with a simple grain salad, something with farro or quinoa, herbs, and a lemony dressing. Warm pita or flatbread is perfect for scooping up extra tahini sauce, and a side of roasted chickpeas or a cucumber tomato salad keeps things light and fresh. If you want to make it a full meal, add a dollop of hummus or a scoop of baba ganoush on the side.
Storage and Reheating Tips
Leftover cauliflower steaks keep well in an airtight container in the fridge for up to three days. Reheat them in a 375°F oven for about 10 minutes to bring back some of the crispness, microwaving works in a pinch but the texture won't be quite as good. Store the tahini sauce separately and give it a good whisk before drizzling, it may thicken in the fridge so add a splash of water to loosen it up.
- You can roast the cauliflower ahead and assemble just before serving.
- The tahini sauce also makes a great dip for raw veggies or a dressing for grain bowls.
- If you have leftover steaks, chop them up and toss into a salad or grain bowl the next day.
Pin this This dish has a way of making vegetables feel like the main event, not an afterthought. I hope it becomes one of those recipes you reach for when you want something nourishing, beautiful, and just a little bit special.
Recipe Questions
- → How do you prepare cauliflower steaks evenly?
Trim the cauliflower stem and core intact, then slice into 1-inch thick steaks. Keeping the thickness consistent ensures even roasting.
- → What spices enhance the roasted cauliflower flavor?
Ground cumin, smoked paprika, garlic powder, and sea salt create a warm, smoky, and savory profile that complements the natural sweetness of cauliflower.
- → How is the tahini drizzle made creamy and smooth?
Whisk tahini with fresh lemon juice, olive oil, minced garlic, cumin, salt, then gradually add warm water until the sauce reaches a creamy, pourable texture.
- → Can this dish be served as a main or side?
Yes, the roasted cauliflower steaks with tahini drizzle work well both as a hearty vegetarian main or a flavorful side dish.
- → What garnish options enhance the dish’s texture and flavor?
Chopped fresh parsley, toasted pine nuts, and lemon wedges add freshness, crunch, and bright acidity to balance the richness.