Roasted Cauliflower Tahini (Printable Version)

Tender roasted cauliflower steaks dressed with a zesty tahini sauce and fresh garnishes.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Tahini Sauce

07 - 1/3 cup tahini (sesame paste)
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, finely minced
10 - 2 to 4 tablespoons cold water, as needed for consistency
11 - 1/4 teaspoon salt

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
14 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the outer leaves from the cauliflower heads, keeping the stem intact. Cut each head vertically into 1-inch-thick steaks, aiming for 2 to 3 per head; reserve extra florets for another use.
03 - Place the steaks on the prepared baking sheet. Brush both sides with olive oil then season evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast in the preheated oven for 25 to 30 minutes, flipping halfway through, until the steaks turn golden brown and tender.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water by tablespoon increments, whisking until the sauce is smooth and pourable.
06 - Arrange the roasted cauliflower steaks on a serving platter. Drizzle generously with tahini sauce, garnish with chopped parsley and toasted nuts if using, and serve with lemon wedges.

# Expert Advice:

01 -
  • This recipe transforms humble cauliflower into a golden, tender main that tastes like a secret indulgence you want to share.
  • The tangy, lemony tahini sauce brings a bright, creamy finish that makes every bite feel like a celebration.
02 -
  • Ensure the cauliflower steaks are thick enough or they can become too fragile and fall apart during roasting.
  • Whisking the tahini sauce slowly with water prevents it from seizing up and keeps it smooth and silky.
03 -
  • Use a sharp knife to slice cauliflower steaks cleanly without shattering them.
  • The key secret is flipping the steaks halfway during roasting to ensure an even golden crust and tender inside.

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