Roasted Cauliflower Steaks Tahini (Printable)

Golden cauliflower steaks roasted and topped with a creamy tahini drizzle for a flavorful vegetarian dish.

# 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

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts (optional)
17 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stems of cauliflower heads, keeping cores intact. Place stem side down and cut into 1-inch thick slices, yielding 2 to 3 steaks per head; reserve loose florets.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast in preheated oven for 15 minutes. Carefully flip and roast for an additional 12 to 15 minutes until golden and tender.
05 - Whisk tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a bowl. Gradually add warm water until mixture is creamy and pourable.
06 - Plate roasted cauliflower steaks and drizzle generously with tahini sauce. Garnish with chopped parsley, toasted pine nuts if using, and lemon wedges.

# Expert Tips:

01 -
  • It turns cauliflower into something hearty and satisfying without any tricks or substitutes, just good roasting and bold spices.
  • The tahini drizzle is the kind of sauce you'll start putting on everything else in your kitchen.
  • You get a complete meal that feels fancy but comes together in under an hour with ingredients you probably already have.
02 -
  • Keep the core intact when slicing or your steaks will fall apart in the oven, I learned this the hard way when my first batch turned into a pile of florets.
  • Flip the steaks gently and only once, they're delicate and too much handling can break them up before they finish roasting.
  • Add the water to the tahini slowly because it can go from thick to soupy fast, you want a sauce that clings but still drizzles.
03 -
  • Brush the oil on instead of drizzling it, you'll use less and get better coverage on every surface.
  • Let the cauliflower sit at room temperature for 10 minutes before roasting so it cooks more evenly and doesn't steam in the oven.
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely because they go from golden to burnt in seconds.
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