Save I sliced into my first cauliflower head like it was a loaf of bread, and the whole thing crumbled into a pile of florets. My roommate laughed so hard she had to leave the kitchen. I didn't know you had to keep the core intact. Once I figured that out, these golden, caramelized steaks became my go-to whenever I wanted something that looked impressive but didn't require much skill. The tahini drizzle makes it taste like you put in twice the effort.
The first time I made this for friends, I served it on a big wooden board with the lemon wedges scattered around like I'd planned it that way. One of them asked if I'd ordered it from a restaurant. I didn't correct her right away. The pine nuts were a last-minute addition because I found them in the back of my pantry, and now I can't imagine the dish without that little bit of crunch and richness.
Ingredients
- Cauliflower heads: You need them large and dense so the steaks hold together when you slice and flip them, the outer leaves peel off easily and the core does all the work.
- Olive oil: Brushing it on both sides before roasting is what gives you those crispy, golden edges that make people think you're a better cook than you are.
- Ground cumin: It adds a warm, earthy flavor that makes the cauliflower taste less like a blank canvas and more like something you'd actually crave.
- Smoked paprika: This is what gives the steaks that subtle smokiness, like they've been near a grill even though they haven't.
- Garlic powder: Fresh garlic would burn in the oven, so the powder gives you flavor without the char.
- Tahini: It's thick and bitter straight from the jar, but once you add lemon and water it turns into this creamy, nutty sauce that transforms the whole dish.
- Fresh lemon juice: It cuts through the richness of the tahini and brightens everything up, use it generously.
- Warm water: This is the secret to making tahini pourable instead of gluey, add it slowly until it looks like you could drizzle it with a spoon.
- Fresh parsley: It adds a pop of color and a little freshness at the end, don't skip it even if you think garnishes don't matter.
- Toasted pine nuts: They're optional but they add a buttery crunch that makes the dish feel more complete, you can toast them in a dry pan in under three minutes.
Instructions
- Prep the cauliflower:
- Remove the leaves and trim the stem flat, but leave the core intact so everything holds together. Slice straight down through the middle into one-inch steaks, and don't worry if some florets fall off, they'll roast up just as nicely on the side.
- Season and oil:
- Lay the steaks on your lined baking sheet and brush both sides with olive oil, then sprinkle the spices evenly over the top. The oil helps the spices stick and makes sure the edges get crispy instead of dry.
- Roast until golden:
- Slide the sheet into the hot oven and set a timer for fifteen minutes, then flip each steak gently with a spatula and roast for another twelve to fifteen. You'll know they're done when the edges are deep golden and a fork slides through easily.
- Make the tahini sauce:
- Whisk the tahini, lemon juice, olive oil, garlic, cumin, and salt together in a bowl, then add warm water a tablespoon at a time until it's smooth and pourable. It should look creamy and move easily off the spoon.
- Plate and garnish:
- Transfer the steaks to your serving plates, drizzle the tahini sauce generously over the top, and finish with parsley, pine nuts, and a lemon wedge on the side. Serve it warm and watch people take pictures before they eat.
Save My sister is the kind of person who says she doesn't like cauliflower, but she ate two of these steaks and scraped the tahini off the plate with her finger. She didn't say much, just asked me to text her the recipe. That's when I knew it was a keeper.
How to Pick the Right Cauliflower
Look for heads that feel heavy for their size and have tight, compact florets with no brown spots or gaps. The leaves should be green and fresh, not wilted or yellowing. If the cauliflower feels light or the florets are starting to spread apart, it's past its prime and the steaks won't hold together as well when you slice them.
What to Do with the Loose Florets
Toss them with the same olive oil and spices and roast them right alongside the steaks, they'll get crispy and caramelized and you can snack on them while you plate the rest. I like to chop them up and add them to grain bowls or toss them into a salad the next day. They're also great folded into scrambled eggs or stirred into pasta with a little lemon and parmesan.
Serving Suggestions
These steaks work as a main dish with a side of couscous or quinoa, or you can serve them next to roasted chicken or grilled fish without them getting lost on the plate. I've also sliced them up and tucked them into pita pockets with hummus and pickled onions for lunch.
- Pair with a grain salad dressed with lemon and olive oil for a light, balanced meal.
- Serve over creamy polenta or mashed white beans for something more filling and comforting.
- Add a side of roasted cherry tomatoes or sautéed greens to round out the plate.
Save This is one of those recipes that makes you feel like you know what you're doing in the kitchen, even on nights when you really don't. Keep a jar of tahini around and you'll always have something good to make.
Recipe FAQs
- → How do you cut cauliflower steaks without breaking them?
Remove outer leaves and trim the stem, keeping the core intact to hold the structure. Slice the cauliflower into 1-inch thick pieces carefully for intact steaks.
- → What spices enhance the flavor of roasted cauliflower steaks?
A blend of ground cumin, smoked paprika, garlic powder, sea salt, and black pepper creates a warm, smoky, and savory flavor profile.
- → How is the tahini drizzle made creamy and pourable?
Mix tahini with lemon juice, olive oil, garlic, cumin, and salt, then gradually add warm water until the desired smoothness and consistency are reached.
- → Can pine nuts be substituted in the garnish?
Yes, toasted almonds or pumpkin seeds are great alternatives for a nut-free option while still providing crunch.
- → What temperature and time work best for roasting cauliflower steaks?
Roasting at 425°F (220°C) for about 27–30 minutes total, flipping halfway, ensures golden brown and tender steaks.