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Smoky Roasted Cauliflower Steaks with Tahini Drizzle

A delicious and healthy dish featuring roasted cauliflower steaks drizzled with a creamy tahini sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main
Cuisine Mediterranean
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables

  • 2 medium heads cauliflower

Oils and Sweeteners

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp honey (or maple syrup)

Spices

  • 1.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder
  • 1 tsp kosher salt, divided
  • 0.25 tsp black pepper

Sauces

  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 small clove garlic grated
  • 2–4 tbsp warm water to thin tahini

Toppings

  • 1/3 cup sliced almonds toasted
  • 2 tbsp chopped fresh parsley

Optional Garnish

  • flaky sea salt and lemon zest optional

Instructions
 

  • Heat oven to 425°F (218°C) and line 2 sheet pans with parchment.
  • Trim leaves and slice cauliflower into 2 center steaks (about 1 1/4-inch thick).
  • Mix oil, honey, smoked paprika, cumin, garlic powder, 3/4 tsp salt, and pepper.
  • Brush steaks with half the glaze; arrange on pans and roast for 15 minutes.
  • Flip, brush with remaining glaze, and roast for 12–15 minutes until golden and tender.
  • Whisk tahini, lemon juice, grated garlic, and salt; thin with warm water to drizzle.
  • Plate steaks, drizzle tahini, scatter almonds and parsley, and finish with optional salt and zest.

Notes

For extra flavor, consider adding spices to the tahini drizzle.
Keyword cauliflower