Roasted Cauliflower with Tahini (Printable)
Tender roasted cauliflower slices topped with a creamy lemon tahini drizzle and fresh herbs.
# 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 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Tahini Sauce
08 - 1/3 cup tahini (sesame paste)
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, finely minced
11 - 2 to 4 tablespoons cold water, adjusted for consistency
12 - 1/4 teaspoon salt
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
15 - Lemon wedges
# How To Cook:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from the cauliflower heads while keeping the stems intact. Slice each head vertically into 1-inch-thick steaks, reserving extra florets for another use.
03 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil and season evenly with ground cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper.
04 - Roast for 25 to 30 minutes, flipping the steaks halfway through, until golden brown and tender.
05 - Whisk tahini, fresh lemon juice, minced garlic, and salt in a bowl. Gradually add cold water, one tablespoon at a time, whisking until the sauce achieves a creamy and pourable texture.
06 - Place the roasted cauliflower steaks on a serving platter. Drizzle generously with tahini sauce, sprinkle with chopped parsley and toasted nuts if using, and serve with lemon wedges.
# Expert Tips:
01 -
- This dish reveals secrets of deep, smoky flavor with minimal effort, like sharing a hidden gem with a close friend
- The creamy tahini sauce adds a bright, lemony twist that makes every bite feel like a little celebration
02 -
- Slicing cauliflower steaks takes a gentle but firm hand; too thin and they become fragile, too thick and they won’t cook through evenly
- The tahini sauce consistency can be tricky—adding water gradually makes the difference between a thick paste and a silky drizzle
03 -
- Using smoked paprika instead of regular paprika adds beautiful depth that makes this recipe pop
- Allow the tahini sauce to reach room temperature if refrigerated, then whisk well for smooth texture