Roasted Cauliflower Tahini Drizzle (Printable)

Tender, golden cauliflower steaks roasted and topped with a creamy tahini drizzle for a vibrant dish.

# What You 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

→ Garnish

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem of each cauliflower head, keeping the core intact. Place stem-side down and slice into 1-inch thick steaks, yielding 2 to 3 per head; gather loose florets for roasting.
03 - Arrange steaks and loose florets on the baking sheet. Brush both sides with olive oil and season evenly with ground cumin, smoked paprika, garlic powder, sea salt, and black pepper.
04 - Roast for 15 minutes, then carefully flip each steak and roast an additional 12 to 15 minutes until golden brown and tender.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, and sea salt in a bowl. Gradually add warm water until the sauce achieves a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to serving plates. Generously drizzle with tahini sauce and garnish with fresh parsley and pine nuts. Serve with lemon wedges on the side.

# Helpful Tips:

01 -
  • It transforms humble cauliflower into something stunning enough to serve at a dinner party.
  • The roasting brings out a sweet, nutty depth you don't get from steaming or boiling.
  • The tahini drizzle is so good you'll want to pour it over everything in your kitchen.
  • It comes together in under an hour and works beautifully as a main or a side.
02 -
  • Keep the core intact when you slice the cauliflower or the steaks will fall apart before they even hit the oven.
  • Don't skip flipping the steaks halfway through, both sides need direct heat to get that deep golden color.
  • If your tahini sauce seizes up and gets thick, just whisk in more warm water a little at a time until it loosens.
03 -
  • Use the leftover florets that fall off when you slice the steaks, they roast up crispy and are perfect for snacking.
  • If you want extra crispy edges, broil the cauliflower for the last 2 minutes of roasting, but watch it closely so it doesn't burn.
  • Make a double batch of the tahini drizzle and keep it in the fridge, it's incredible on roasted vegetables, grain bowls, and even as a salad dressing.
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