Save I stumbled onto cauliflower steaks by accident one winter evening when I was too lazy to chop a whole head into florets. I sliced straight down the middle, and those thick, beautiful rounds looked too good to break apart. I brushed them with olive oil, roasted them until they turned golden and caramelized at the edges, and suddenly cauliflower felt like the main event. The tahini drizzle came later, after a friend brought me back a jar of sesame paste from a trip abroad. Now I can't imagine these steaks without that creamy, tangy finish.
The first time I made these for a group, I served them on a big wooden board with lemon wedges scattered around. My friend who swore she hated cauliflower went back for seconds. She said it was the spices and the way the edges crisped up that won her over. I've been making these ever since, and they always disappear faster than I expect.
Ingredients
- Cauliflower heads: Look for large, tightly packed heads so you get nice thick steaks when you slice them down the middle.
- Olive oil: This helps the spices stick and gives the cauliflower that beautiful golden crust in the oven.
- Ground cumin: Adds warmth and earthiness, it's one of those spices that makes roasted vegetables taste like they have a secret.
- Smoked paprika: Brings a subtle smoky depth without any heat, and it colors the cauliflower beautifully.
- Garlic powder: A little goes a long way, and it blends into the seasoning more evenly than fresh garlic would at high heat.
- Sea salt and black pepper: Essential for bringing out all the other flavors and balancing the sweetness of the roasted cauliflower.
- Tahini: This is the star of the drizzle, rich and nutty with a slight bitterness that lemon juice brightens right up.
- Fresh lemon juice: Cuts through the richness of the tahini and adds a zingy freshness that ties everything together.
- Extra virgin olive oil: Makes the tahini sauce silky and adds a fruity note that complements the sesame paste.
- Fresh garlic clove: A little raw garlic in the sauce gives it a sharp, vibrant kick that mellows as it sits.
- Warm water: Thins the tahini to a pourable consistency, and using warm water keeps it smooth instead of seizing up.
- Fresh parsley: A handful of chopped parsley on top adds color and a bright, grassy flavor.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes the dish feel a little more special.
Instructions
- Preheat and prep your pan:
- Turn your oven to 425°F and line a big baking sheet with parchment paper. This keeps the cauliflower from sticking and makes cleanup a breeze.
- Cut the cauliflower into steaks:
- Trim the leaves and stem but leave the core intact so the slices hold together. Stand each head stem-side down and cut straight through into 1-inch slices, you'll get a few perfect steaks and some florets that fall off, roast those too.
- Season generously:
- Lay the steaks and florets on the baking sheet, brush both sides with olive oil, and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper. Don't be shy, the seasoning is what makes these sing.
- Roast until golden:
- Slide the pan into the oven and roast for 15 minutes, then flip each steak gently with a spatula and roast another 12 to 15 minutes. You want tender centers and caramelized, golden-brown edges.
- Whisk the tahini drizzle:
- While the cauliflower roasts, whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a bowl. Add warm water a tablespoon at a time, whisking until it's creamy and pourable, like a thin yogurt.
- Plate and finish:
- Transfer the roasted steaks to serving plates, drizzle the tahini sauce generously over the top, and sprinkle with fresh parsley and toasted pine nuts. Serve with lemon wedges on the side for an extra squeeze of brightness.
Save One quiet Sunday, I made these steaks and sat down with a glass of wine and a book. The tahini drizzle pooled around the cauliflower on my plate, and I dragged each bite through it like I was eating something far fancier than roasted vegetables. It felt like taking care of myself, like cooking something beautiful just because I could.
How to Pick the Best Cauliflower
Look for heads that feel heavy for their size and have tight, creamy white florets with no brown spots. The leaves should be bright green and crisp, not wilted or yellowing. A firm, compact cauliflower will give you the cleanest, sturdiest steaks when you slice it.
Make-Ahead and Storage Tips
You can slice and season the cauliflower steaks a few hours ahead, then cover and refrigerate until you're ready to roast. The tahini drizzle keeps in the fridge for up to five days in a sealed container, just whisk in a little warm water to loosen it before serving. Leftover roasted steaks reheat well in a hot oven or skillet, though they won't be quite as crisp as fresh.
Serving Suggestions and Variations
These steaks are hearty enough to stand alone as a vegetarian main, especially with a side of warm pita and a simple grain salad. You can also serve them alongside roasted chicken or grilled fish for a lighter dinner. If you want a little heat, add a pinch of cayenne to the spice mix or drizzle with harissa instead of tahini.
- Swap the pine nuts for toasted almonds, pistachios, or pumpkin seeds if you have a tree nut allergy.
- Add a handful of pomegranate seeds on top for a pop of sweetness and color.
- Serve over a bed of couscous or quinoa to soak up the extra tahini drizzle.
Save These cauliflower steaks have become one of those recipes I turn to when I want something that feels special but doesn't demand too much from me. They're proof that simple ingredients, a hot oven, and a little care can turn into something you'll want to make again and again.
Recipe FAQs
- → How do you cut cauliflower into steaks?
Trim the leaves and stem while keeping the core intact. Place the cauliflower stem-side down and slice into 1-inch thick pieces to create steak-like portions.
- → What spices enhance roasted cauliflower flavor?
Ground cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper add warmth and depth to the cauliflower.
- → How is the tahini drizzle prepared?
Mix tahini with fresh lemon juice, minced garlic, olive oil, cumin, and salt. Thin with warm water until creamy and drizzleable.
- → Can pine nuts be substituted?
Yes, toasted almonds or pumpkin seeds are excellent nut-free alternatives to pine nuts for garnish.
- → What is the best way to roast cauliflower steaks?
Roast at 425°F (220°C) for 15 minutes, flip gently, then roast another 12-15 minutes until golden and tender.
- → What sides pair well with roasted cauliflower steaks?
Grain salads or warm pita bread complement the dish nicely for a complete and balanced meal.