Roasted Cauliflower Steaks Tahini (Printable Version)

Golden cauliflower steaks with a tangy tahini drizzle, perfect as a hearty vegetarian main or side.

# 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stem while keeping core intact. Place each cauliflower head stem-side down and cut into 1-inch thick slices to create steaks, reserving loose florets for roasting.
03 - Arrange cauliflower steaks and loose florets on prepared baking sheet. Brush both sides with olive oil and season evenly with cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then gently flip the steaks and continue roasting for an additional 12 to 15 minutes until golden and tender.
05 - While roasting, whisk tahini, lemon juice, extra virgin olive oil, minced garlic, cumin, and sea salt together. Gradually 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 fresh parsley and optional pine nuts, and serve alongside lemon wedges.

# Expert Tips:

01 -
  • It turns an everyday vegetable into something impressive enough to serve guests without any fuss.
  • The tahini drizzle is so good youll want to put it on everything from roasted carrots to warm pita.
  • Its ready in under an hour and flexible enough to work as a main dish or a side that steals the show.
02 -
  • Keep the core intact when slicing or your steaks will fall apart into florets before they even hit the pan.
  • Flip the steaks gently using a wide spatula, they're tender and can break if you rush it.
  • Add the water to the tahini slowly, it can go from thick to soupy faster than you think.
03 -
  • Let the cauliflower sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Save any small florets that break off and toss them on the pan, they get extra crispy and are perfect for snacking.
  • If your tahini sauce seizes up, just keep whisking and adding water, it will come back together.
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