Roasted Cauliflower Steaks Tahini (Printable)
Tender roasted cauliflower steaks paired with creamy, tangy tahini dressing and fresh garnishes.
# What You'll Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper
→ Tahini Dressing
08 - ⅓ cup tahini (sesame paste)
09 - 1 clove garlic, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon extra virgin olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon ground cumin
15 - Pinch cayenne pepper (optional)
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
18 - Pomegranate seeds (optional)
# Steps:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove leaves and trim stems of cauliflower heads, keeping cores intact. Cut each head into 1-inch thick steaks, reserving loose florets for another use.
03 - Combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Brush the spiced oil evenly on both sides of each cauliflower steak.
04 - Arrange steaks in a single layer on the prepared baking sheet. Roast for 15 minutes, then flip carefully and continue roasting for another 10 to 15 minutes until golden and tender.
05 - In a bowl, whisk tahini, minced garlic, lemon juice, olive oil, salt, ground cumin, and cayenne pepper if using. Gradually add water until the dressing is smooth and pourable.
06 - Transfer roasted cauliflower steaks to serving plates. Drizzle generously with tahini dressing. Garnish with fresh parsley, optional toasted nuts, and pomegranate seeds.
# Expert Tips:
01 -
- Cauliflower becomes genuinely craveable when roasted until the edges turn golden and nutty.
- The tahini dressing is silky and tangy enough to make you forget you're eating vegetables.
- One pan, minimal cleanup, and dinner is ready in under an hour.
02 -
- Don't skip the flip halfway through—it's the key to getting both sides golden and ensuring even cooking.
- Tahini thickens as it sits, so whisk the dressing just before serving and keep extra water nearby to loosen it.
03 -
- Buy cauliflower the day you plan to cook it—fresh heads slice more cleanly and roast more evenly.
- Make the tahini dressing ahead of time and thin it to the right consistency just before serving so it stays silky and pourable.