Roasted Cauliflower Steaks Tahini (Printable)

Golden cauliflower steaks roasted and topped with a creamy tahini drizzle for a flavorful vegetarian dish.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Tahini Drizzle

08 - ⅓ cup tahini (sesame paste)
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon extra virgin olive oil
11 - 1 small garlic clove, finely minced
12 - ¼ teaspoon ground cumin
13 - ¼ teaspoon sea salt
14 - 3 to 4 tablespoons warm water, to thin

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts, optional
17 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stems of cauliflower heads while keeping cores intact. Place each head stem-side down and slice into 1-inch thick steaks, yielding 2 to 3 per head; reserve loose florets for roasting.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil and season with cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then carefully flip and roast an additional 12 to 15 minutes until golden and tender.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt. Slowly add warm water until the sauce reaches a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to plates, drizzle generously with tahini sauce, sprinkle with chopped parsley and pine nuts, and serve with lemon wedges.

# Expert Tips:

01 -
  • The cauliflower gets deeply caramelized and smoky without any fuss or fancy equipment.
  • The tahini sauce is creamy, tangy, and good enough to eat with a spoon (I have).
  • It looks impressive on the plate but comes together in under an hour, even on a weeknight.
02 -
  • Keep the core intact when you slice, or the steaks will fall apart before they even hit the oven.
  • Don't skip flipping the cauliflower halfway through, both sides need direct heat to get that caramelized crust.
  • Add the water to the tahini slowly, it can go from thick to runny in one extra tablespoon.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for a few minutes, they burn fast so watch them closely.
  • For extra flavor, add a pinch of cayenne or red pepper flakes to the spice mix if you like a little heat.
  • If your tahini is too thick straight from the jar, whisk in a bit of warm water before you even start making the sauce, it'll save you time later.
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