Roasted Cauliflower Steaks Tahini (Print Version)
Roasted cauliflower steaks draped in creamy lemon-tahini sauce. Vegan, gluten-free, and bursting with Middle Eastern flavors.
# What You'll Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 3 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 black pepper
→ Tahini Dressing
08 - ⅓ cup tahini
09 - 3 tablespoons fresh lemon juice
10 - 2 tablespoons water
11 - 1 small garlic clove, minced
12 - ½ teaspoon maple syrup or honey
13 - ¼ teaspoon sea salt
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - 2 tablespoons toasted pine nuts or slivered almonds
16 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from cauliflower and trim stem while keeping core intact. Slice each head into 1-inch-thick steaks, yielding approximately 2-3 steaks per head.
03 - Arrange steaks on prepared baking sheet and brush both sides with olive oil. Combine cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl, then sprinkle evenly over both sides of steaks.
04 - Roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
05 - Whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt in a bowl. Adjust consistency by adding water 1 teaspoon at a time until dressing reaches creamy, pourable consistency.
06 - Arrange roasted cauliflower steaks on serving platter. Drizzle generously with tahini dressing and garnish with parsley, toasted nuts if desired, and lemon wedges.
# Expert Tips:
01 -
- The tahini sauce pools in all the nooks and crannies of the roasted cauliflower, creating little pockets of creamy, nutty flavor in each bite.
- Despite looking fancy enough for company, this recipe only requires about 15 minutes of hands-on time while the oven does the heavy lifting.
02 -
- Cutting through the core is essential for keeping the steaks intact, so always slice perpendicular to the core rather than parallel to it.
- The tahini dressing will thicken as it sits, so make it a bit thinner than you think you need if preparing in advance.
03 -
- If your tahini dressing breaks or looks curdled, add a tablespoon of hot water and whisk vigorously to bring it back to silky smoothness.
- Save the loose cauliflower florets that fall off during slicing and roast them separately for a chef's snack or to top salads the next day.