Roasted Cauliflower Steaks Tahini (Printable)

Tender roasted cauliflower steaks enhanced by a creamy and tangy tahini drizzle, perfect for vibrant meals.

# 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 sauce)

→ 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. Slice each cauliflower head stem-side down into 1-inch thick steaks, 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 evenly sprinkle with cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, flip carefully, then roast another 12 to 15 minutes until steaks are golden and tender.
05 - In a bowl, whisk tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt. Gradually incorporate warm water until the mixture becomes creamy and pourable.
06 - Place roasted cauliflower steaks on plates. Generously drizzle with tahini sauce, sprinkle with fresh parsley and pine nuts, and serve alongside lemon wedges.

# Expert Hints:

01 -
  • It turns an everyday vegetable into something that feels special enough for guests but easy enough for a Tuesday.
  • The tahini sauce is so good youll want to drizzle it on everything else in your kitchen.
  • Roasting brings out a natural sweetness in cauliflower that surprises people who swear they dont like it.
02 -
  • The core is what holds the steak together, so dont trim it away or your slices will fall apart before they even hit the pan.
  • Add the water to the tahini slowly because it goes from paste to soup fast, and you want it creamy, not runny.
  • Flip the steaks carefully with a wide spatula because they can be fragile before theyre fully roasted.
03 -
  • Use the widest part of the cauliflower for the best steaks and save the smaller florets for snacking or tossing into a salad.
  • Stir your tahini jar well before scooping because the oil separates and you want it evenly mixed for a smooth sauce.
  • Taste the drizzle before serving and adjust with more lemon, salt, or water depending on your tahini brand because they vary in intensity.
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