Save I bought a massive cauliflower on impulse one Saturday, thinking I'd roast florets like usual. But when I got home and saw how thick the core was, I wondered if I could slice it like a steak instead. That experiment turned into one of my favorite weeknight dinners. The edges crisped up beautifully, the center stayed tender, and the tahini sauce tied everything together in a way that felt both comforting and exciting.
The first time I made these for friends, I plated them with the tahini drizzled in dramatic swoops and scattered pine nuts on top. Everyone paused before eating, which made me nervous until someone said it looked like restaurant food. I learned that night that cauliflower doesn't have to play second fiddle to anything.
Ingredients
- Cauliflower heads: Choose heads that feel heavy and compact so the steaks hold together when you slice through the core.
- Olive oil: Brushing it on both sides ensures even browning and prevents the cauliflower from drying out in the oven.
- Ground cumin: Adds warmth without overwhelming the mild sweetness of roasted cauliflower.
- Smoked paprika: This is what gives the steaks that subtle charred flavor even though you're just using an oven.
- Garlic powder: Distributes more evenly than fresh garlic, which can burn at high heat.
- Tahini: Use a well-stirred brand because the oil separates naturally and you need it creamy from the start.
- Fresh lemon juice: Brightens the tahini and keeps the sauce from tasting too heavy.
- Warm water: Adding it gradually lets you control the consistency so the drizzle doesn't turn into a puddle.
- Fresh parsley: A handful of chopped parsley adds color and a clean, herbal finish.
- Toasted pine nuts: Optional, but their buttery crunch makes every bite feel a little more special.
Instructions
- Prep the oven and pan:
- Set your oven to 425°F and line a baking sheet with parchment so cleanup is effortless. The high heat is key for caramelization.
- Cut the cauliflower:
- Trim the outer leaves and stem, keeping the core intact so the steaks don't fall apart. Slice downward into 1-inch slabs and save any loose florets to roast alongside.
- Season and oil:
- Arrange everything on the pan, brush both sides with olive oil, and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper. Don't skip the flip later or one side stays pale.
- Roast until golden:
- Bake for 15 minutes, flip gently with a spatula, then roast another 12 to 15 minutes. You're looking for deep golden edges and a fork-tender center.
- Make the tahini sauce:
- While the cauliflower roasts, whisk tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a bowl. Add warm water a tablespoon at a time until it's smooth and pourable.
- Plate and garnish:
- Transfer the steaks to plates, drizzle the tahini generously over the top, and finish with parsley, pine nuts, and lemon wedges on the side. Serve immediately while everything is warm.
Save 
Save I served this to my cousin who swore she didn't like cauliflower, and she ate two steaks without saying a word. Afterward, she asked for the recipe, which felt like winning a tiny, quiet victory in the kitchen.
How to Store and Reheat
Store leftover steaks in an airtight container in the fridge for up to three days. Reheat them in a 400°F oven for about 10 minutes to bring back some of the crispness. The tahini sauce keeps separately for up to a week and actually tastes better after the flavors meld overnight.
Pairing and Serving Ideas
These steaks shine alongside a warm grain salad with herbs, or tucked into pita with fresh greens and pickled onions. A crisp Sauvignon Blanc or light Grenache complements the smoky spices without overpowering the dish. If you want to make it a full meal, add a side of hummus and roasted carrots.
Customizing the Flavor
You can swap the cumin and paprika for za'atar or curry powder if you want a different flavor direction. A pinch of cayenne in the spice mix adds heat without making it spicy. For a nut-free garnish, try toasted pumpkin seeds or sunflower seeds instead of pine nuts.
- Brush the steaks with melted butter instead of olive oil for a richer finish.
- Stir a spoonful of yogurt into the tahini sauce for extra tang and creaminess.
- Top with pomegranate seeds for a pop of color and sweetness.
Save 
Save This recipe taught me that vegetables don't need much to feel like the main event. A little heat, a creamy drizzle, and some attention to texture can turn something humble into a dish you're genuinely excited to eat.
Recipe Questions & Answers
- → How do you cut cauliflower steaks evenly?
Remove the outer leaves and trim the stem while keeping the core intact, then slice the head into 1-inch thick pieces for even cooking.
- → What spices complement roasted cauliflower?
Ground cumin, smoked paprika, garlic powder, salt, and black pepper add warmth and depth to the cauliflower's flavor.
- → How is the tahini drizzle prepared?
Whisk tahini with fresh lemon juice, olive oil, minced garlic, cumin, salt, and warm water until creamy and pourable.
- → Can pine nuts be substituted in the garnish?
Yes, toasted almonds or pumpkin seeds make excellent nut-free alternatives in the garnish.
- → What is the best oven temperature for roasting cauliflower steaks?
Roast at 425°F (220°C) for 15 minutes on one side, then flip and roast another 12-15 minutes until golden and tender.