Roasted Cauliflower Steaks Tahini

Discovering roasted cauliflower steaks with tahini was a game changer for me. I remember the first time I sliced into those golden-thick steaks and was amazed by how something so simple could feel so special and comforting.

One evening, unexpected guests showed up and with a quick roast and sauce drizzle, this recipe saved the day and left everyone asking for seconds.

Ingredients

• Cauliflower: I always pick large heads for thick, steak-like slices that hold up well to roasting
• Olive Oil and Spices: Combining cumin, smoked paprika, and garlic powder adds a smoky depth that I learned to balance carefully
• Tahini Sauce: Fresh lemon juice brightens the creamy tahini for a sauce that’s tangy but not overpowering

Instructions

Get Everything Ready:

Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper to keep the steaks from sticking.

Slicing the Steaks:

Trim the cauliflower, keeping the core intact so your steaks hold together. Cut into 1-inch thick slices to get that perfect roast.

Mixing the Marinade:

Whisk olive oil with cumin, smoked paprika, garlic powder, salt, and pepper—this blend fills your kitchen with a warm, inviting aroma.

Coating the Cauliflower:

Brush each steak generously with the marinade on both sides; watch how the oil makes the surface glisten.

Roasting:

Roast for about 25 to 35 minutes, flipping halfway. You'll soon see a golden crust form and smell that irresistible roasted earthiness.

Preparing the Sauce:

While the steaks roast, whisk tahini with garlic, lemon juice, and salt. Gradually stir in water until silky and pourable.

Serving:

Plate the roasted steaks, drizzle them with the tahini sauce, and sprinkle with parsley, toasted nuts, and maybe a few pomegranate seeds for brightness.

Save

That first time everyone gathered around the table, savoring this dish, it felt less like a meal and more like a celebration of simple flavors and good company.

Keeping It Fresh

Always pick fresh cauliflower with tight florets and no brown spots. Using fresh lemon juice in the sauce is key; it brightens the whole dish and keeps the flavors lively.

Serving Ideas That Clicked

This dish pairs beautifully with warm quinoa or fluffy rice. I often toss a simple salad on the side for a refreshing contrast, especially on warmer days.

A Time This Recipe Saved the Day

Once, when I was short on time but wanted something impressive, I turned to this recipe. It came together quickly and left guests impressed and satisfied.

• Remember to save those loose cauliflower florets for soups or roasting later
• If you want to add a little heat, sprinkle chili flakes on top just before serving
• Leftovers keep well and taste great cold or lightly reheated

Save

Thanks for spending time in the kitchen with me. I hope this recipe brings the same joy and comfort it has to me.

Questions & Answers

→ How do I slice cauliflower into steaks?

Remove leaves and trim the stem, keeping the core intact. Slice the cauliflower into 1-inch-thick slabs carefully to keep them intact for roasting.

→ What spices enhance the flavor of roasted cauliflower?

A mix of ground cumin, smoked paprika, garlic powder, salt, and black pepper adds warmth and depth to the vegetable when roasted.

→ How is the tahini sauce prepared for this dish?

Whisk tahini with minced garlic, fresh lemon juice, salt, and water until smooth and pourable, adjusting water for desired consistency.

→ Can I add toppings to boost texture and flavor?

Yes, garnishes like chopped parsley, toasted pine nuts or almonds, and pomegranate seeds add crunch and freshness.

→ What cooking temperature and time yield best results?

Roast cauliflower steaks at 425°F (220°C) for 25–35 minutes, turning halfway to achieve a golden, tender finish.