Roasted Cauliflower Steaks with Tahini Drizzle
If you’re looking for a dish that’s as stunning as it is delicious, these Roasted Cauliflower Steaks with Tahini Drizzle are the perfect choice. This recipe has quickly become a favorite in our home, whether we’re serving it as a hearty vegetarian main course or a flavorful side dish.
The cauliflower caramelizes beautifully in the oven, giving it a rich, nutty flavor, while the creamy tahini drizzle adds a tangy, slightly smoky finish. It’s simple to make, but it looks elegant enough to impress guests at a dinner party. Plus, it’s naturally gluten-free and vegan-friendly—so everyone can enjoy it!
Questions I Often Get Asked About This Recipe
Q: What is a cauliflower steak?
A: Cauliflower steaks are thick, cross-sectional slices of cauliflower that are roasted until tender and caramelized. They resemble steak in appearance but are entirely plant-based.
Q: Can I make this recipe ahead of time?
A: Yes! You can roast the cauliflower steaks ahead of time and simply reheat them in the oven at 350°F (175°C) for about 10 minutes before serving. The tahini drizzle can also be made in advance and stored in the fridge for up to 5 days.
Q: Is there a substitute for tahini?
A: If you don’t have tahini, you can substitute it with cashew butter, almond butter, or even Greek yogurt for a creamy topping.
Q: How do I keep the cauliflower steaks from falling apart?
A: Use a large, sharp knife to cut through the core of the cauliflower, as this helps hold the slices together. Be gentle when handling the steaks to keep them intact.
Q: What can I serve with these cauliflower steaks?
A: They pair beautifully with grains like quinoa or couscous, a crisp green salad, or roasted chickpeas for added protein.
What You Need to Make Roasted Cauliflower Steaks with Tahini Drizzle
For the Cauliflower Steaks:
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tahini Drizzle:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (adjust for consistency)
- ½ teaspoon maple syrup or honey
- Pinch of salt
Optional Garnishes:
- Fresh parsley, chopped
- Pomegranate seeds for a pop of color
- Toasted pine nuts or sesame seeds
How to Make Roasted Cauliflower Steaks with Tahini Drizzle
Step 1: Prepare the Cauliflower
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact.
- Slice the cauliflower into ¾-inch thick steaks, cutting through the center to keep them from falling apart.
Step 2: Season and Roast
- Arrange the cauliflower steaks on the prepared baking sheet.
- Brush each steak with olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
- Roast for 20–25 minutes, flipping halfway through, until the edges are golden brown and caramelized.
Step 3: Make the Tahini Drizzle
- While the cauliflower is roasting, whisk together the tahini, lemon juice, minced garlic, water, maple syrup, and salt in a small bowl.
- Adjust the consistency by adding more water if needed until the sauce is smooth and pourable.
Step 4: Assemble and Serve
- Arrange the roasted cauliflower steaks on a platter, drizzle generously with the tahini sauce, and garnish with fresh parsley, pomegranate seeds, or toasted pine nuts.
Tips for Perfect Cauliflower Steaks
- Pick a Large Cauliflower: Bigger heads of cauliflower yield more uniform steaks that hold together better.
- Roast at High Heat: The high temperature ensures a crispy, golden crust while keeping the inside tender.
- Use Leftovers Creatively: Chop up leftover steaks and toss them into salads, grain bowls, or wraps for an easy meal.
- Make It Spicier: Add a pinch of chili flakes or cayenne pepper to the seasoning blend for extra heat.
- Customize the Sauce: For a different flavor, add a dash of smoked paprika or cumin to the tahini drizzle.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made this for Meatless Monday, and it was incredible! The tahini drizzle really took it to the next level.” – Laura
⭐️⭐️⭐️⭐️⭐️ “So flavorful and easy to make! Even my meat-loving husband went back for seconds.” – Jessica
⭐️⭐️⭐️⭐️⭐️ “I served this as a side dish at Thanksgiving, and it was a huge hit. Everyone loved the presentation!” – Mark
⭐️⭐️⭐️⭐️⭐️ “This has become my go-to recipe when I want something healthy but filling. The tahini sauce is perfection.” – Rachel
⭐️⭐️⭐️⭐️ “I paired this with quinoa and roasted chickpeas for a full meal. It was delicious and so satisfying!” – Sarah
Printable Recipe
Roasted Cauliflower Steaks with Tahini Drizzle
Crispy, caramelized Roasted Cauliflower Steaks drizzled with creamy tahini sauce make the perfect vegetarian main or side dish. Packed with flavor and naturally gluten-free!
Ingredients
- For the Cauliflower Steaks:
- 1 large head of cauliflower
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Tahini Drizzle:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons water (adjust for consistency)
- ½ teaspoon maple syrup or honey
- Pinch of salt
- Optional Garnishes:
- Fresh parsley, chopped
- Pomegranate seeds for a pop of color
- Toasted pine nuts or sesame seeds
Instructions
Step 1: Prepare the Cauliflower
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove the leaves from the cauliflower and trim the stem, keeping the core intact.
- Slice the cauliflower into ¾-inch thick steaks, cutting through the center to keep them from falling apart.
Step 2: Season and Roast
- Arrange the cauliflower steaks on the prepared baking sheet.
- Brush each steak with olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
- Roast for 20–25 minutes, flipping halfway through, until the edges are golden brown and caramelized.
Step 3: Make the Tahini Drizzle
- While the cauliflower is roasting, whisk together the tahini, lemon juice, minced garlic, water, maple syrup, and salt in a small bowl.
- Adjust the consistency by adding more water if needed until the sauce is smooth and pourable.
Step 4: Assemble and Serve
- Arrange the roasted cauliflower steaks on a platter, drizzle generously with the tahini sauce, and garnish with fresh parsley, pomegranate seeds, or toasted pine nuts.
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If You Enjoyed This Recipe, Please Share!
I hope you and your loved ones enjoy these Roasted Cauliflower Steaks with Tahini Drizzle as much as we do! They’re versatile, healthy, and packed with flavor—a perfect addition to any meal or a show-stopping vegetarian main dish.
If you try this recipe, please share your creations on Pinterest, Facebook, or Instagram and tag me! Spreading the word helps others discover this delicious recipe, and I’d love to see how you make it your own.
