Roasted Cauliflower Steaks Tahini (Printable)

Golden cauliflower steaks roasted until tender, topped with a creamy tahini drizzle and fresh parsley garnish.

# What You'll 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

→ Garnish

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

# Step-by-step Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stem while keeping core intact. Place each head stem-side down and cut into 1-inch thick slices to form steaks. Set aside loose florets for roasting.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil and season evenly with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then gently flip. Continue roasting for another 12 to 15 minutes until golden brown and tender.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt in a bowl. Gradually add warm water until sauce reaches creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to plates. Drizzle generously with tahini sauce, sprinkle with fresh parsley and pine nuts if using, and serve with lemon wedges.

# Expert Advice:

01 -
  • It transforms humble cauliflower into something impressive enough for company without any fuss.
  • The tahini sauce is so good you'll want to drizzle it on everything for the rest of the week.
  • You get crispy caramelized edges and a creamy center in every bite.
  • It comes together in under an hour and works as either a stunning side or a satisfying main.
02 -
  • Keep the core intact when slicing or your steaks will fall apart into florets before they even hit the pan.
  • Add the warm water to the tahini slowly, it will seize up at first and then suddenly turn smooth and silky.
  • Flip the steaks gently with a wide spatula, they can be fragile before they're fully roasted.
03 -
  • Let the cauliflower sit cut-side down on a towel for a few minutes after slicing to dry the surface, it helps them brown better.
  • Make extra tahini sauce, it keeps for a week and is incredible on roasted vegetables, grain bowls, or even as a salad dressing.
  • If your cauliflower heads are small, slice them thicker so you still get a meaty steak with structure.
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