Roasted Cauliflower Tahini Drizzle (Printable)

Golden-brown cauliflower steaks roasted to tender perfection, finished with a smooth, tangy tahini drizzle and fresh garnishes.

# Ingredient List:

→ 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, to thin

→ Garnish

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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stem, keeping core intact. Place each cauliflower stem-side down and cut into 1-inch thick slices to create steaks, reserving loose florets for roasting.
03 - Arrange steaks and loose florets on baking sheet. Brush both sides with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and black pepper.
04 - Roast for 15 minutes, then flip steaks carefully and roast an additional 12 to 15 minutes until golden and tender.
05 - Whisk together tahini, lemon juice, olive oil, minced garlic, cumin, and salt. Gradually stir in warm water until sauce reaches a creamy, pourable consistency.
06 - Transfer roasted cauliflower steaks to plates. Drizzle generously with tahini sauce and sprinkle with parsley and pine nuts. Serve with lemon wedges.

# Expert Advice:

01 -
  • It turns humble cauliflower into something that feels like a proper centerpiece, not a sidekick.
  • The tahini drizzle is creamy, tangy, and tastes like it took way more effort than it actually did.
  • You can prep everything in under twenty minutes and let the oven do the real work.
  • It works as a main dish for vegetarians or a stunning side that makes people forget about meat.
02 -
  • Keep the core intact when you slice the cauliflower or the steaks will fall apart in the oven.
  • Do not skip flipping the steaks halfway through; both sides need direct heat to get that caramelized crust.
  • Add the water to the tahini slowly because it can go from thick to runny very quickly.
03 -
  • Toast your spices in a dry pan for thirty seconds before using them to wake up their flavor.
  • If your tahini is too thick or separated, whisk in a little warm water before you start making the sauce.
  • Roast any loose florets that fall off; they get extra crispy and are perfect for snacking while you cook.
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