Roasted Cauliflower with Tahini (Print Version)

Tender roasted cauliflower steaks served with a creamy, tangy tahini dressing and fresh garnishes.

# What You Need:

→ 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)

# Preparation Steps:

01 - Set oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim stems of cauliflower heads, preserving cores. Cut each into 1-inch-thick steaks, yielding 2–3 per head. Reserve loose florets for another use.
03 - Combine olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Brush both sides of each cauliflower steak evenly with the spiced oil mixture.
04 - Place steaks in a single layer on the baking sheet. Roast for 15 minutes, carefully flip, then continue roasting for 10 to 15 minutes until steaks are golden and tender.
05 - In a bowl, whisk tahini, minced garlic, lemon juice, olive oil, salt, cumin, and cayenne pepper if using. Gradually add water until the dressing reaches a smooth, pourable consistency.
06 - Arrange roasted cauliflower steaks on plates. Drizzle generously with tahini dressing and sprinkle with fresh parsley, toasted nuts, and pomegranate seeds as desired.

# Expert Advice:

01 -
  • Thick cauliflower steaks actually feel hearty enough to be a real main course, not just a side dish pretending to be filling.
  • The tahini dressing is creamy and tangy without any dairy, so everyone at the table gets to eat the same thing.
  • Once it's in the oven, you're free to make the dressing or set the table—no constant hovering required.
02 -
  • The difference between a steak that falls apart and one that holds its shape is using a sharp knife and keeping the core intact—a dull knife will shatter the florets instead of slicing cleanly through.
  • If your tahini dressing seizes up and becomes grainy, it's because you added the water too fast; start over with a fresh clove of garlic and whisk in the water one tablespoon at a time, very slowly.
03 -
  • Use parchment paper instead of oiling the sheet—it prevents sticking and means less scrubbing, and the steaks brown more evenly.
  • Whisk your tahini dressing with a fork if you don't have a whisk; the motion matters more than the tool, and you'll feel the moment it goes from stiff to silky.

Go Back