Roasted Cauliflower Steaks Tahini

I discovered cauliflower steaks by accident one Thursday when I was tired of the usual roasted vegetable sides. Slicing a whole head into thick planks felt unconventional, but something about the way they browned in the oven—crispy edges, tender inside—made me realize this vegetable deserved center stage. The tahini dressing came later, born from leftover pantry staples and the simple question: what if I made this taste like something you'd find in a tiny Middle Eastern restaurant?

A friend came over once when I was making this, and the smell of cumin and smoked paprika filling the kitchen made her linger by the oven. She stayed for dinner and keeps asking when I'll make it again. That's when I knew this recipe had crossed from weeknight dinner into the category of food people actually want to eat.

Ingredients

• Cauliflower heads (2 large): Look for heads that are dense and heavy for their size—they'll slice into sturdy steaks that hold together during roasting.
• Olive oil (3 tbsp for coating): Don't skip this; it's what turns the edges golden and crispy.
• Ground cumin and smoked paprika: These two spices are the backbone of the flavor—they warm and deepen as they toast in the oven.
• Garlic powder, salt, and black pepper: Simple seasoning that lets the roasted vegetable shine.
• Tahini (1/3 cup): Raw sesame paste that becomes creamy and luxurious with lemon juice and a little water.
• Fresh lemon juice (2 tbsp): This cuts through the richness of tahini and makes the dressing taste alive.
• Water (2 tbsp, plus more): Add gradually to get the dressing to the perfect pourable consistency.
• Fresh parsley and toasted nuts: Garnish with what you have on hand—these add texture and a fresh finish.

Instructions

Heat your oven and prep the pan:

Set the oven to 425°F and line a baking sheet with parchment paper. A hot oven is non-negotiable here—you want those edges to caramelize.

Slice the cauliflower into steaks:

Remove the leaves and trim the stem, but keep the core intact so the steaks hold together. Cut each head into 1-inch thick slices perpendicular to the stem. You'll get 2 to 3 good steaks per head.

Season generously:

Mix the olive oil with cumin, paprika, garlic powder, salt, and pepper in a small bowl. Brush both sides of each steak so every surface is coated.

Roast until golden:

Lay the steaks flat on your baking sheet. Roast for 15 minutes, then flip carefully and continue for another 10 to 15 minutes until the edges are caramelized and the centers are fork-tender.

Make the tahini dressing:

While the cauliflower roasts, whisk together tahini, minced garlic, lemon juice, olive oil, salt, cumin, and a pinch of cayenne. Add water a little at a time until you reach a drizzle-able consistency—it should flow but not be thin as milk.

Finish and serve:

Transfer the steaks to plates, drizzle with tahini dressing, and scatter fresh parsley and nuts on top. A handful of pomegranate seeds adds color and a bright pop of flavor.

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The first time I made this for a dinner party, I was nervous about serving cauliflower as the main event. One guest came back for seconds before anyone had finished their first plate, and I realized I'd been underestimating this vegetable all along.

Getting the Perfect Roast

The magic happens when you let the cauliflower sit undisturbed during that first 15 minutes. Resist the urge to shake the pan or move things around—the heat works best when you give it space to caramelize the bottom. After the flip, check progress every few minutes because every oven browns differently. What takes 12 minutes in one kitchen might need 18 in another.

The Tahini Dressing Beyond This Dish

This dressing is so versatile that I now make double and keep it in the fridge. Drizzle it over roasted chickpeas, swirl it into soups, or use it as a dip for raw vegetables. The lemon-tahini combination hits that perfect sweet spot between rich and bright, so it plays well with almost anything you throw at it.

Serving Suggestions and Variations

Serve this as a vegetarian main with rice or quinoa on the side, or nestle the steaks alongside grilled meats for a plant-forward addition to any plate. The dressing also handles heat well—a pinch of chili flakes or a swap from lemon to lime juice transforms the flavor depending on your mood.

• For extra crispiness, broil the steaks for 1 to 2 minutes after roasting.
• Toast your own pine nuts or almonds to guarantee they're fresh and crunchy.
• Pomegranate seeds are optional but worth hunting down—they add sweetness and visual impact.

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This recipe reminds me why simple food, cooked well, needs no apologies. One sheet pan and a bowl of dressing is all it takes to turn an everyday vegetable into something worth gathering around the table for.

Recipe FAQs

→ How do I cut cauliflower into steaks?

Trim leaves and stem, keeping the core intact. Slice cauliflower into 1-inch thick pieces using a sharp knife to create steaks.

→ What spices enhance the cauliflower steaks?

A mixture of ground cumin, smoked paprika, garlic powder, salt, and black pepper creates a flavorful spice blend for roasting.

→ How is the tahini dressing prepared?

Whisk together tahini, minced garlic, fresh lemon juice, olive oil, salt, ground cumin, and cayenne pepper. Add water gradually to reach a smooth, pourable consistency.

→ Can I add a crunchy garnish to this dish?

Yes, chopped fresh parsley, toasted pine nuts or slivered almonds, and pomegranate seeds add texture and freshness to the final plating.

→ What cooking method ensures tender but crisp cauliflower steaks?

Roast steaks at 425°F (220°C) for about 25-30 minutes, flipping halfway. For crispier edges, briefly broil for 1-2 minutes at the end.