Roasted Cauliflower Steaks Tahini (Printable)

Golden-brown cauliflower steaks roasted to tender perfection with a luscious tahini sauce and fresh garnishes.

# 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 - 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 make it:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stems, keeping cores intact. Place cauliflower stem-side down and slice into 1-inch thick steaks, yielding 2 to 3 steaks per head. Save loose florets for roasting.
03 - Arrange cauliflower steaks and loose florets on baking sheet. Brush both sides with olive oil and sprinkle with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then carefully flip and continue roasting for an additional 12 to 15 minutes until golden and tender.
05 - Whisk tahini, lemon juice, extra virgin olive oil, minced garlic, ground cumin, and sea salt in a bowl. Gradually add warm water until mixture is creamy and pourable.
06 - Place roasted cauliflower steaks on plates. Drizzle generously with tahini sauce, garnish with chopped parsley and pine nuts if using, and serve with lemon wedges.

# Helpful Hints:

01 -
  • It looks impressive on the plate but takes less effort than most grain bowls.
  • The smoky spices and creamy tahini create a flavor balance that keeps you coming back for more.
  • You can prep the tahini sauce days ahead and use it on salads, grains, or roasted vegetables all week long.
02 -
  • If your cauliflower steaks break apart while slicing, don't panic, the florets roast just as well and taste identical.
  • Flip the steaks carefully using a wide spatula because they can be delicate until fully roasted.
  • Tahini thickens as it sits, so whisk in a splash more water if the sauce tightens up before serving.
03 -
  • Use a serrated knife to slice the cauliflower if your chef's knife isn't sharp enough, it makes cleaner cuts through the dense core.
  • Roast the loose florets on the same pan so nothing goes to waste, they're perfect for snacking or tossing into salads the next day.
  • Make a double batch of tahini sauce and keep it in a jar, it transforms plain roasted vegetables into something craveable all week.
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