Roasted Cauliflower Tahini Drizzle (Printable)

Tender cauliflower steaks roasted to golden perfection with a creamy tahini drizzle and fresh herbs.

# What You 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

→ Garnish

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

# Step-by-Step:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem while keeping the core intact. Place each cauliflower head stem-side down and slice into 1-inch thick steaks, obtaining 2 to 3 steaks per head. Include loose florets for roasting.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil and evenly sprinkle with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then carefully flip the steaks. Continue roasting for another 12 to 15 minutes until golden and tender.
05 - In a bowl, whisk tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt. Gradually add warm water to achieve a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to serving plates. Drizzle generously with tahini sauce, sprinkle with fresh parsley and pine nuts if desired, and accompany with lemon wedges.

# Expert Suggestions:

01 -
  • The roasting transforms cauliflower into something deeply savory with crispy, caramelized edges that taste almost meaty.
  • The tahini drizzle is creamy, tangy, and ties everything together with hardly any effort.
  • Its impressive enough for guests but simple enough to make on a busy weeknight.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Dont cut the steaks too thin or they will fall apart when you flip them, 1 inch is the sweet spot.
  • If your tahini sauce seizes up and gets thick, just whisk in more warm water a little at a time until it loosens.
  • Flip the steaks gently with a wide spatula, they can be delicate even though they look sturdy.
03 -
  • Let the cauliflower sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Toast your pine nuts in a dry skillet over medium heat for a few minutes, watching closely, they go from golden to burnt in seconds.
  • Make extra tahini sauce, it keeps for a week and is amazing on grain bowls, roasted vegetables, or even as a salad dressing.
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