Roasted Cauliflower with Tahini (Printable)
Golden roasted cauliflower steaks served with a creamy, tangy tahini dressing for a satisfying plant-based dish.
# What's Needed:
→ 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 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Tahini Dressing
08 - 1/3 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 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground cumin
15 - Pinch of cayenne pepper (optional)
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
18 - Pomegranate seeds (optional)
# How to Make It:
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. Slice into 1-inch thick steaks, reserving loose florets for another use.
03 - Combine olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Brush mixture evenly over both sides of each cauliflower steak.
04 - Arrange steaks in a single layer on the baking sheet and roast for 15 minutes. Flip carefully and roast an additional 10 to 15 minutes until golden and tender.
05 - Whisk tahini, minced garlic, lemon juice, olive oil, salt, cumin, and optional cayenne in a bowl. Gradually add water until dressing reaches smooth, pourable consistency.
06 - Plate the roasted cauliflower steaks, drizzle generously with tahini dressing, and garnish with fresh parsley, toasted nuts, and pomegranate seeds if desired.
# Tips for Success:
01 -
- It tastes indulgent enough to serve at dinner parties, yet simple enough to throw together on a Tuesday night.
- The roasting brings out a natural sweetness in the cauliflower that surprises everyone who thinks they don't like vegetables.
- Once you nail the tahini dressing, you'll find yourself drizzling it over everything in your kitchen.
02 -
- The first time I made this, I didn't flip the steaks and they steamed on the bottom—frozen and pale while the top burned. Flipping matters more than you think.
- Tahini seizes up and becomes thick and grainy if you add all the lemon juice at once; add it slowly and whisk constantly, almost like you're making a vinaigrette.
03 -
- Save those little cauliflower florets that break off—toss them in the same spiced oil and roast them in a separate corner of the pan for crispy, bite-sized snacks that disappear before dinner even starts.
- Make the tahini dressing the night before and keep it covered in the fridge; it actually tastes better the next day as the flavors meld, and you'll be grateful for the time saved on busy nights.