Roasted Cauliflower Tahini Drizzle (Printer-friendly)

Golden cauliflower steaks topped with a creamy tahini drizzle for vibrant, plant-based flavor.

# 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, for thinning

→ Garnish

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

# Directions:

01 - Preheat 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 cauliflower head stem-side down and cut into 1-inch thick slices to form steaks; reserve loose florets.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil. Sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and black pepper.
04 - Roast in oven for 15 minutes, gently flip each steak, then roast an additional 12 to 15 minutes until golden brown and tender.
05 - While cauliflower roasts, whisk tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a bowl. Slowly add warm water until the sauce reaches a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to plates. Drizzle generously with tahini sauce, sprinkle with parsley and pine nuts, and serve with lemon wedges.

# Expert Advice:

01 -
  • It transforms cauliflower into something hearty enough to anchor a meal, not just hide on the side of the plate.
  • The tahini sauce is the kind of magic that makes you want to drizzle it on everything else in your kitchen.
  • You get restaurant-worthy results with almost no actual effort, just heat and patience.
02 -
  • Don't skip flipping the steaks halfway through or you'll end up with one pale side and one charred side instead of even browning.
  • If your tahini sauce seizes up and gets thick, just add more warm water a little at a time until it loosens again.
  • The loose florets that fall off during slicing roast up just as delicious, so toss them on the pan and let them crisp.
03 -
  • Use the biggest, flattest cauliflower heads you can find so you get more clean steaks and fewer loose florets.
  • Let the tahini sauce sit for a few minutes after mixing, the flavors meld and the garlic mellows just enough.
  • If you don't have pine nuts, toasted almonds or even sunflower seeds add the same satisfying crunch.
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