Roasted Cauliflower with Tahini

The first time I truly understood cauliflower's potential was standing in a Mediterranean kitchen, watching someone slice these thick, meaty rounds and roast them until the edges caramelized into something almost steak-like. What struck me most wasn't the technique—it was how a simple tahini dressing transformed everything, turning what could have been plain roasted vegetables into something substantial and craveable. Now this is my go-to when I want to cook something that feels indulgent but doesn't require much fussing.

I made this for a dinner party once when I had a mix of omnivores and vegans, and honestly, the cauliflower steaks disappeared faster than anything else. Someone asked for the recipe before dessert even came out, which told me everything I needed to know about how satisfying this actually is when done right.

Ingredients

• 2 large heads cauliflower: Choose heads that are dense and compact—loose, flowery ones won't give you clean steaks, and you'll end up with sad florets instead.
• 3 tbsp olive oil: This is your vehicle for spice and browning, so don't skip it or use a light hand.
• 1 tsp ground cumin: Warm, slightly nutty, and absolutely essential for the Middle Eastern soul of this dish.
• 1 tsp smoked paprika: This adds depth and a whisper of smokiness that makes everything taste more intentional.
• 1/2 tsp garlic powder and salt, 1/4 tsp black pepper: These seasonings bloom as the cauliflower roasts, so measure honestly.
• 1/3 cup tahini: The creamy, nutty base that makes this dish sing—buy good quality if you can, because it's the star.
• 1 clove garlic, finely minced: Mince it almost to a paste so it dissolves into the dressing rather than leaving sharp little bits.
• 2 tbsp fresh lemon juice: Bottled juice won't give you the brightness you need, so squeeze a fresh lemon.
• 2 tbsp water, plus more as needed: This thinning step is where people stumble—add gradually until the dressing drips like heavy cream.
• 1 tbsp extra virgin olive oil: Use your good olive oil here; it matters in the dressing where it's the supporting actor.
• 1/4 tsp ground cumin and 1/2 tsp salt: Yes, you're using cumin twice—in the roasting spice and the dressing, and both are necessary.
• Pinch cayenne pepper: Optional, but a whisper of heat lifts everything.
• 2 tbsp chopped fresh parsley, toasted pine nuts or slivered almonds, pomegranate seeds: These are your finishing flourishes—they add texture, brightness, and just enough beauty to make people feel cared for.

Instructions

Get your oven ready and gather your pieces:

Preheat to 425°F and line a baking sheet with parchment. Remove the cauliflower leaves and trim the stem, keeping the dense core intact, then slice into 1-inch thick steaks—you should get about 2 or 3 per head. Don't stress about loose florets; save them for another use.

Coat everything with spiced oil:

Mix olive oil, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl, then brush both sides of each steak generously. This is where the magic starts—you're seasoning all the way through, not just dusting the surface.

Get those steaks golden:

Arrange them in a single layer on your prepared baking sheet and roast for 15 minutes. Carefully flip each one, then roast another 10 to 15 minutes until they're golden at the edges and fork-tender in the center. You'll know they're done when the bottoms have caramelized and feel almost creamy inside.

Make your dressing while they roast:

Whisk tahini, minced garlic, lemon juice, olive oil, salt, cumin, and cayenne together in a bowl. Gradually add water—not all at once—whisking until you have something that pours like heavy cream but isn't thin and watery.

Bring it all together:

Transfer the roasted steaks to your plates or a serving platter and drizzle with tahini dressing. Finish with fresh parsley, toasted nuts if you have them, and pomegranate seeds for color and brightness.

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There's something quietly powerful about putting a plate in front of someone with roasted cauliflower and watching them eat it like it's the most natural thing in the world. It's become the dish I make when I want people to feel nourished without any fuss or performance.

The Secret to Crispy Edges

If you want edges that are almost charred and crispy, flip your steaks at the 15-minute mark and then crank the broiler on high for the last minute or two. Watch them closely—the line between caramelized and burnt is quick and narrow. The inside will stay tender while the edges get a slight crust that's almost irresistible.

Making This Meal Bigger

One roasted cauliflower steak feels substantial, but if you're serving this as a main course, consider adding something absorbent underneath—a bed of quinoa, rice, or even creamy hummus works beautifully. The tahini dressing pools and mingles with whatever you serve beside it, so you want something that will catch every drop.

Flavors You Can Play With

Once you feel comfortable with the basic version, this dish becomes a canvas for other flavors. Swap the lemon for lime juice in the dressing, add a pinch of chili flakes for heat, or stir a spoonful of harissa into the tahini if you want something more intense. The cauliflower's neutral sweetness welcomes almost any Middle Eastern or Mediterranean flavor combination.

• A drizzle of pomegranate molasses over the finished plate adds tart complexity that catches people by surprise.
• Try toasting your spices in the olive oil before brushing it on the steaks for deeper, roasted flavor.
• If you have za'atar on hand, a light sprinkle adds herbaceous brightness right before serving.

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This is the kind of meal that tastes like you spent all afternoon in the kitchen, but you really just took 45 minutes and trusted the oven to do the heavy lifting. That's the real magic here.

Recipe FAQs

→ How can I ensure cauliflower steaks cook evenly?

Slice cauliflower into uniform steaks about 1 inch thick. Arrange them in a single layer on the baking sheet to promote even roasting and flip halfway through cooking.

→ What can I substitute for tahini in the dressing?

Try blending sunflower seed butter or cashew butter with lemon juice and garlic for a creamy alternative if tahini is unavailable.

→ How do I get crispier edges on the cauliflower steaks?

Broil the steaks for 1–2 minutes at the end of roasting to achieve a crispier texture around the edges without drying out the interior.

→ Can this dish be served warm or cold?

It’s best served warm to enjoy the roasted texture and fresh flavors of the tahini dressing, but it can also be served at room temperature.

→ What are good accompaniments for these cauliflower steaks?

Serve alongside quinoa, rice, or grilled vegetables for a complete plant-based meal with complementary textures and flavors.