Roasted Cauliflower with Tahini

I still remember the first time I discovered roasted cauliflower steaks with tahini—how those thick golden slices filled my kitchen with the cozy scent of roasting veggies and spices, instantly inviting everyone to gather around the table.

One evening, when unexpected guests dropped by, I threw this together and was amazed how the roasted edges curled with a smoky aroma, instantly turning strangers into dinner companions.

Ingredients

• Cauliflower: I always reach for large, firm heads to slice perfect steaks; the fresher they are, the sweeter the flavor and sturdier the slices
• Olive oil: Choose extra virgin for that fruity warmth that crisps the edges just right
• Spices (cumin, smoked paprika, garlic powder): These create a subtle smoky, earthy blanket that makes each bite pop
• Salt & pepper: Essential to bring out the natural flavors without overpowering
• Tahini: Use a smooth, well-stirred tahini for a creamy sauce that balances the roast
• Lemon juice and garlic: Fresh ingredients brighten the sauce, making it tangy and lively
• Garnishes (parsley, pomegranate seeds, pine nuts): These add pops of color and texture, turning simple into stunning

Instructions

Get Everything Ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment to keep things tidy and to ensure even roasting.

Slicing the Steaks:

Remove the leaves and carefully slice each cauliflower into thick steaks, about 2 cm thick; save any loose florets for another use so nothing goes to waste.

Seasoning Time:

Lay out the steaks, brushing both sides generously with olive oil, then sprinkle all those fragrant spices, salt, and pepper; the aroma will start to build even before roasting.

Roasting Magic:

Pop them in the oven and roast for 30–35 minutes, flipping halfway through; watch as the edges turn golden and crispy, filling your kitchen with a toasty, warm smell.

Whisking Up Tahini Sauce:

While the cauliflower roasts, whisk tahini with freshly squeezed lemon juice, minced garlic, and salt; slowly add cold water a tablespoon at a time to achieve that perfect creamy drizzle consistency.

Plating and Serving:

Arrange your roasted cauliflower steaks on a platter, drizzle with the bright tahini sauce, and sprinkle with parsley, pomegranate seeds, and toasted pine nuts to add crunch and freshness.

Save

This dish became more than just food one chilly night when a close friend needed comfort; sitting down to these warm, fragrant steaks covered in creamy tahini was exactly the hug in meal form we both needed.

Keeping It Fresh

To keep your cauliflower steaks vibrant, serve them immediately after roasting; if you must wait, loosely cover them so they don&apo;t steam and lose their crisp edges.

When You're Missing Something

If you don&apo;t have smoked paprika, a pinch of regular paprika and a dash of cumin will still give wonderful warmth and depth without overshadowing the cauliflower&apo;s natural flavor.

Serving Ideas That Clicked

I love serving these steaks over a bed of fresh greens or alongside warm pita bread to soak up extra tahini; and one last thing —

• Don&apo;t forget the pomegranate seeds for that burst of juicy sweetness
• Toast pine nuts just before serving for maximum crunch and aroma
• Leftover tahini sauce is fabulous drizzled over roasted veggies or as a salad dressing

Save

Thanks for hanging out in the kitchen with me—hope your roasted cauliflower steaks turn out golden and delicious, and the tahini drizzle makes you smile every time.

Questions & Answers

→ What is the best way to slice cauliflower into steaks?

Remove the outer leaves and trim the stem, keeping the core intact to hold the florets together. Slice the cauliflower into 2–3 thick slices about 2 cm thick for even roasting.

→ How do I make the tahini sauce smooth and pourable?

Whisk tahini with fresh lemon juice, minced garlic, and salt, then gradually add cold water one tablespoon at a time until the desired creamy and pourable consistency is reached.

→ Can this be prepared in advance?

Cauliflower steaks are best roasted fresh, but the tahini sauce can be made ahead and stored in the refrigerator for up to 2 days.

→ What variations can enhance the flavor of this dish?

Adding a pinch of cayenne or chili flakes to the spice mix adds heat. Garnish options like toasted almonds or sunflower seeds provide a nice crunch alternative to pine nuts.

→ How do I ensure the cauliflower gets tender but not soggy?

Roast the slices on a lined baking sheet at a high temperature (220°C/425°F), flipping halfway through to develop a golden crust while keeping the inside tender.