Save to Pinterest I used to think cauliflower was boring until a friend served me a whole roasted steak of it at a dinner party, crisp on the edges and soft in the middle. The tahini drizzle pooled around it like liquid gold. I went home that night determined to figure it out, and after a few tries, I realized the trick was high heat and not fussing with it too much.
The first time I made this for my sister, she ate two whole steaks and scraped the pan for extra sauce. She called it fancy comfort food, which felt exactly right. Now its what I make when I want something satisfying without meat, or when I need to impress someone without spending hours in the kitchen.
Ingredients
- Cauliflower heads: Look for firm, heavy heads with tight florets and keep the core intact so the slices hold together when you cut them into steaks.
- Olive oil: Brushing it on both sides helps the edges caramelize and keeps the cauliflower from drying out in the oven.
- Ground cumin: Adds a warm, earthy flavor that pairs beautifully with the nuttiness of tahini.
- Smoked paprika: This is where the roasted flavor gets a little smoky depth without any actual grilling.
- Garlic powder: I prefer powder here because it distributes evenly and toasts nicely on the surface.
- Sea salt and black pepper: Simple seasoning that lets the cauliflower and spices shine.
- Tahini: Use a good quality sesame paste and stir it well before measuring because it separates in the jar.
- Fresh lemon juice: Brightens the tahini and cuts through the richness with a tangy punch.
- Extra virgin olive oil: A little goes into the sauce to make it silky and round out the flavors.
- Garlic clove: Fresh minced garlic gives the drizzle a sharper, more vibrant bite than powder would.
- Warm water: Thin the tahini gradually because it seizes up at first, then loosens into a creamy, pourable consistency.
- Fresh parsley: Adds a pop of color and a fresh, grassy note that balances the richness.
- Toasted pine nuts: Optional but worth it for the buttery crunch and little bit of luxury they bring.
- Lemon wedges: A squeeze at the table wakes everything up and lets people adjust the brightness to their taste.
Instructions
- Preheat and Prep:
- Heat your oven to 425°F and line a big baking sheet with parchment so nothing sticks. This high heat is what makes the cauliflower edges crispy and golden.
- Cut the Steaks:
- Trim the leaves and stem but leave the core in place, then slice each head into thick one-inch steaks from the center. The outer pieces will fall into florets, and thats fine, just roast them too.
- Season Generously:
- Lay the steaks and florets on the sheet, brush both sides with olive oil, and sprinkle with cumin, paprika, garlic powder, salt, and pepper. Dont be shy with the seasoning because it creates that flavorful crust.
- Roast Until Golden:
- Slide the pan into the oven for 15 minutes, then flip each steak gently with a spatula and roast another 12 to 15 minutes. Youre looking for tender centers and caramelized, slightly charred edges.
- Make the Tahini Drizzle:
- While the cauliflower roasts, whisk tahini, lemon juice, olive oil, garlic, cumin, and salt in a bowl, then add warm water a tablespoon at a time until it reaches a smooth, drizzle-able consistency. It will seem thick at first, then suddenly loosen up.
- Plate and Garnish:
- Transfer the roasted steaks to plates, drizzle the tahini sauce generously over the top, and finish with fresh parsley, toasted pine nuts, and lemon wedges on the side.
Save to Pinterest One evening I served this with warm pita and a simple tomato salad, and my neighbor who claimed to hate cauliflower asked for the recipe before she even finished her plate. It reminded me that sometimes all a vegetable needs is the right treatment and a little confidence in the oven.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the steaks will soften a bit. Reheat them in a 375°F oven for about 10 minutes to crisp up the edges again, and make the tahini sauce fresh if you can because it tastes brighter that way.
Variations Worth Trying
If you want a little heat, add a pinch of cayenne or red pepper flakes to the spice mix. You can swap the pine nuts for toasted almonds or pepitas if you need a nut-free option, or skip them entirely. I sometimes toss the florets with a handful of chickpeas before roasting for extra protein and texture.
Serving Suggestions
This works beautifully as a main dish with a grain salad or couscous on the side, or serve it as a hearty side alongside roasted chicken or lamb. A crisp Sauvignon Blanc or a light Grenache pairs nicely if youre pouring wine.
- Add a dollop of thick yogurt on top for extra creaminess if youre not keeping it vegan.
- Serve it over a bed of greens dressed with lemon vinaigrette for a complete bowl situation.
- Leftovers make a great filling for pita sandwiches with pickles and fresh herbs.
Save to Pinterest This recipe taught me that vegetables can be the star of the plate, not just the supporting act. I hope it does the same for you.
Recipe Questions & Answers
- → How do you cut cauliflower into steaks?
Remove outer leaves and trim the stem while keeping the core intact. Slice the cauliflower into 1-inch thick pieces to create steak-like portions.
- → What spices enhance roasted cauliflower?
Ground cumin, smoked paprika, garlic powder, salt, and pepper add warmth and depth to roasted cauliflower steaks.
- → How is the tahini drizzle prepared?
Whisk tahini with lemon juice, olive oil, minced garlic, ground cumin, and salt; gradually add warm water until smooth and pourable.
- → Can pine nuts be substituted in the garnish?
Yes, toasted almonds or pumpkin seeds work well as nut-free alternatives for added crunch.
- → What side dishes pair well with roasted cauliflower steaks?
Grain salads or warm pita bread complement the richness and texture of the cauliflower and tahini flavors.