Roasted Cauliflower Steaks Tahini (Printable)

Golden roasted cauliflower steaks enhanced with a creamy, tangy tahini drizzle, perfect for a wholesome 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 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon freshly ground black pepper

→ Tahini Drizzle

08 - 0.33 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 - 0.25 teaspoon ground cumin
13 - 0.25 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

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower and trim the stem while keeping the core intact. Place each head stem-side down and cut into 1-inch thick slices to create steaks, aiming for 2 to 3 per head. Save 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 oven for 15 minutes. Carefully flip the steaks and roast for an additional 12 to 15 minutes, until golden and tender.
05 - While roasting, whisk tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt in a bowl. Gradually add warm water to reach a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to serving plates. Generously drizzle with tahini sauce, sprinkle with fresh parsley and toasted pine nuts, and serve alongside lemon wedges.

# Expert Tips:

01 -
  • It looks like a fancy restaurant dish but uses just one vegetable and a handful of spices.
  • The tahini sauce is so good you'll want to drizzle it on everything else you eat that week.
  • It's filling enough to be dinner on its own, but you can also serve it next to grilled chicken or lamb without it feeling like an afterthought.
02 -
  • If you cut the steaks too thin they'll fall apart when you flip them, stick to one inch or even a little thicker.
  • Don't add cold water to the tahini or it will seize up and turn grainy, always use warm water and add it slowly.
  • Flip the steaks gently with a wide spatula, they're sturdier than they look but they're not indestructible.
03 -
  • Make extra tahini sauce and keep it in the fridge, it's good on roasted vegetables, grain bowls, and even as a salad dressing.
  • If your cauliflower head is small, cut the steaks a little thicker so they don't overcook and dry out.
  • Let the steaks cool for a minute before you move them, they firm up slightly and are less likely to break apart.
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