Save to Pinterest I sliced into my first cauliflower steak on a rainy Tuesday, doubting whether a vegetable could really stand in as a main course. The edges crisped up like bread, the center went tender as butter, and that tahini drizzle turned everything golden and nutty. My skeptical husband asked for seconds. I've been making these ever since, and they've won over every meat-eater at my table.
I made this for a dinner party last spring when my friend announced she'd gone vegetarian. I was nervous, but when I brought out those golden steaks drizzled with tahini and scattered with pine nuts, everyone went quiet and just ate. She texted me the next day asking for the recipe. Now it's my go-to whenever I want to prove that vegetables can steal the show.
Ingredients
- Cauliflower heads: Look for large, tight heads with no brown spots, and keep the core intact so the steaks hold together when you slice them.
- Olive oil: This helps the spices stick and creates those crispy, caramelized edges that make the dish so satisfying.
- Ground cumin: It adds warmth and earthiness that pairs beautifully with the nuttiness of tahini.
- Smoked paprika: A little smokiness makes roasted cauliflower taste almost meaty and deeply savory.
- Garlic powder: I prefer powder here because fresh garlic can burn in the oven, and this gives a mellow background flavor.
- Tahini: The heart of the sauce, rich and creamy with a toasted sesame flavor that ties everything together.
- Fresh lemon juice: Brightens up the tahini and cuts through the richness so it never feels heavy.
- Warm water: This is the secret to a silky, pourable sauce instead of a thick paste.
- Fresh parsley: A handful of green at the end makes the whole dish look alive and adds a fresh, herbal note.
- Toasted pine nuts: Optional, but their buttery crunch is worth it if you have them on hand.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high heat is what creates those beautiful golden edges.
- Cut the cauliflower:
- Trim the leaves and stem but leave the core intact, then slice each head into 1-inch steaks from the center. The outer pieces will fall into florets, and that's fine, just roast them alongside.
- 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. Don't be shy with the seasoning.
- Roast until golden:
- Roast for 15 minutes, then flip each steak gently with a spatula and roast another 12 to 15 minutes. You want deep golden brown spots and a fork-tender center.
- 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's creamy and pourable. It should ribbon off the whisk.
- Plate and garnish:
- Transfer the steaks to plates, drizzle with tahini sauce, and scatter parsley and pine nuts on top. Serve with lemon wedges for squeezing.
Save to Pinterest The first time I served this, my daughter looked at her plate and said it looked fancy. She was six. I realized then that cooking something beautiful doesn't have to mean complicated, just a little attention to how you arrange it and a good drizzle of sauce.
Serving Suggestions
I love serving these with warm pita and a simple cucumber tomato salad, or over a bed of herbed couscous to soak up the tahini. For a heartier meal, pair them with roasted chickpeas or a grain bowl. They also work beautifully on a mezze platter alongside hummus, baba ganoush, and olives.
Storage and Reheating
Leftover steaks keep in the fridge for up to three days in an airtight container. Reheat them in a 375°F oven for about 10 minutes to crisp them back up, a microwave will make them soggy. The tahini sauce thickens when cold, so stir in a splash of water before drizzling.
Variations and Substitutions
If you want heat, add a pinch of cayenne or red pepper flakes to the spice mix. Swap the pine nuts for toasted almonds, pumpkin seeds, or sunflower seeds if you're avoiding tree nuts. You can also swap tahini for cashew butter if sesame is an issue, though the flavor will be milder.
- Try adding a handful of pomegranate seeds on top for a sweet-tart pop of color.
- Drizzle with a little honey or maple syrup before roasting for caramelized sweetness.
- Use za'atar instead of cumin and paprika for a more herbaceous, tangy flavor.
Save to Pinterest This recipe taught me that vegetables don't need to be hidden or dressed up to be loved. Just good heat, bold spices, and a generous drizzle of something creamy.
Recipe FAQs
- → How do I cut cauliflower into steaks?
Remove outer leaves and trim the stem while keeping the core intact. Place the cauliflower stem-side down and slice into about 1-inch thick pieces to create steaks.
- → Can I make the tahini drizzle ahead of time?
Yes, prepare the tahini sauce in advance and store it covered in the refrigerator. Stir before serving and add a little water if it thickens too much.
- → What if I don't have pine nuts for garnish?
Toasted almonds or pumpkin seeds are excellent nut-free alternatives that add crunch and flavor.
- → How can I add a spicy kick to this dish?
Sprinkle a pinch of cayenne pepper onto the cauliflower seasoning before roasting to introduce subtle heat.
- → What sides pair well with roasted cauliflower steaks?
Grain salads or warm pita bread complement the flavors nicely, making a complete and satisfying meal.