Roasted Cauliflower Steaks Tahini (Printable)

Golden cauliflower steaks roasted to perfection and topped with a tangy tahini drizzle.

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem of each cauliflower, keeping the core 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 alongside.
03 - Arrange cauliflower steaks and loose florets on the baking sheet. Brush both sides with olive oil, then evenly sprinkle with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast in the preheated oven for 15 minutes. Carefully flip the steaks and continue roasting for an additional 12 to 15 minutes until golden brown and tender.
05 - While roasting, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, and salt in a bowl. Gradually add warm water until the mixture reaches a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to serving plates. Generously drizzle with the tahini sauce, then garnish with chopped parsley and toasted pine nuts. Serve with fresh lemon wedges.

# Expert Suggestions:

01 -
  • It turns humble cauliflower into something that looks and tastes restaurant-fancy without any fuss.
  • The tahini drizzle is so good you'll want to lick the plate, and it comes together in under a minute.
  • It works as a hearty main for vegetarians or a show-stopping side that even meat-eaters reach for twice.
02 -
  • If you add cold water to tahini it will clump and turn gritty, always use warm water and add it slowly while whisking.
  • Don't try to flip the steaks too early or they'll fall apart, let them roast until the bottoms release easily from the parchment.
03 -
  • Save the loose florets and roast them alongside the steaks, they get extra crispy and make great snacks or salad toppers.
  • If you want deeper flavor, let the seasoned cauliflower sit for 10 minutes before roasting so the spices soak into the oil.
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