Roasted Cauliflower Tahini Drizzle (Print Version)

Golden cauliflower slices oven-roasted to perfection and topped with a creamy, citrusy tahini sauce.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Tahini Drizzle

08 - ⅓ cup tahini (sesame paste)
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon extra virgin olive oil
11 - 1 small garlic clove, finely minced
12 - ¼ teaspoon ground cumin
13 - ¼ teaspoon sea salt
14 - 3 to 4 tablespoons warm water (to thin)

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted pine nuts (optional)
17 - Lemon wedges

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stems, keeping cores intact. Place each cauliflower head stem-side down and slice into 1-inch thick steaks, yielding 2 to 3 steaks per head. Collect any loose florets for roasting.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil, then sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 15 minutes, carefully flip the steaks, and continue roasting for another 12 to 15 minutes until golden and tender.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, and salt. Gradually add warm water until the sauce reaches a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to serving plates. Drizzle generously with tahini sauce, sprinkle with fresh parsley and pine nuts, and serve alongside lemon wedges.

# Expert Tips:

01 -
  • It transforms humble cauliflower into something you actually crave, with crispy edges and a tender, almost steak-like center.
  • The tahini drizzle is ridiculously easy and tastes like it came from a restaurant, tangy and creamy in all the right ways.
  • Everything comes together in under an hour, and you probably already have most of the spices in your pantry.
02 -
  • Do not skip the flip halfway through, the second side needs direct heat to get that irresistible golden crust.
  • If your tahini sauce seizes up and turns thick and gritty, don't panic, just keep whisking in warm water and it will smooth out like magic.
03 -
  • Use the largest cauliflower heads you can find, they yield more intact steaks and fewer loose florets.
  • Let the tahini sauce sit for a few minutes after mixing, the flavors meld and the garlic mellows out just enough.
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