Pin It Cauliflower steaks are sliced thick, brushed with a spiced olive oil mix, and oven-roasted until tender and golden. A creamy tahini dressing, enlivened with lemon and garlic, is drizzled over the steaks and accented with fresh parsley and optional toasted nuts or pomegranate seeds for texture and brightness. This dish offers a flavorful plant-based option that pairs well with grains or stands alone as a satisfying meat alternative.
I discovered cauliflower steaks almost by accident, when I cut into a head of cauliflower the wrong way and ended up with these thick, sturdy slices instead of florets. Rather than waste them, I roasted them whole, and they emerged golden and caramelized—nothing like the mushy cauliflower I'd grown up avoiding. That moment changed how I saw this humble vegetable entirely.
The first time I made this for guests, I was nervous—would they actually enjoy a vegetable as the star of dinner? But watching someone cut into that golden steak and taste the tahini dressing, only to pause and ask for seconds, taught me that good food speaks louder than any apology or explanation ever could.
Ingredients
- Cauliflower: Two large heads give you those beautiful thick slices; the core is what holds them together, so keep it intact when slicing.
- Olive oil: Use good quality here—it's doing the heavy lifting in flavor, and you'll taste every drop.
- Cumin and smoked paprika: These spices are what turn ordinary roasted cauliflower into something that feels intentional and warm.
- Tahini: The foundation of your dressing; buy it from a store where it turns over quickly so you know it's fresh and hasn't oxidized.
- Lemon juice: Fresh squeezed makes all the difference—bottled juice gives the dressing a muted, tired taste.
- Garlic: Mince it finely so it distributes evenly through the dressing instead of hitting you with sharp chunks.
- Water: This controls the dressing's consistency; add it slowly while whisking and you'll have creamy, pourable perfection.
- Parsley and optional garnish: These are your finish line—they add color, texture, and a final flourish that makes the plate feel complete.
Instructions
- Get your oven ready and prep your cauliflower:
- Heat the oven to 425°F and line your baking sheet with parchment paper so nothing sticks. Trim the leaves and a bit of the stem from each cauliflower head, then slice it into steaks about 1 inch thick—you're looking for those thick, sturdy slices that will hold up to roasting.
- Season generously and brush:
- Whisk together the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper, then brush both sides of each steak like you're painting them golden. Don't be shy with the oil; it's what creates those crispy, caramelized edges you're after.
- Roast until golden:
- Lay the steaks flat on your sheet and roast for 15 minutes. You'll start smelling that nutty, toasted aroma—that's when you know good things are happening. Flip them carefully, then roast another 10 to 15 minutes until the edges are dark golden and a fork slides through the flesh easily.
- Make the tahini dressing while they roast:
- Whisk together the tahini, minced garlic, lemon juice, olive oil, salt, cumin, and a pinch of cayenne if you like heat. The mixture will look thick and broken at first, but as you slowly add water and keep whisking, it transforms into something silky and pale.
- Finish and serve:
- Transfer each hot steak to a plate, drizzle generously with the tahini dressing, then scatter fresh parsley, toasted nuts, and pomegranate seeds across the top. Serve immediately while the steaks are still warm and the dressing is still pourable.
Pin It My grandmother once told me that a good vegetable dish proves you know how to cook, not just follow a recipe. Standing in my kitchen watching someone savor these steaks, I finally understood what she meant.
Why This Works as a Main Course
The thickness of these slices makes them feel substantial and satisfying in a way that roasted florets never quite achieve. Serve them alongside quinoa, rice, or roasted potatoes, and you've built a complete meal that feels both nourishing and indulgent. The tahini dressing brings enough richness that you won't miss cream or butter, and the warm spices anchor everything together.
Making the Tahini Dressing Creamy
The secret to silky tahini dressing is patience and temperature—use it at room temperature, add your water slowly while whisking constantly, and you'll watch it transform from grainy and thick to pourable and luxurious. If it ever feels too thin, a touch more tahini brings it back; if it's too thick, another tablespoon of water loosens it up. Some cooks add a pinch of baking soda to help it emulsify, but I've never found it necessary if you're gentle with the process.
Ways to Customize
This recipe bends beautifully to your preferences and what you have on hand. Try broiling the steaks for a minute or two at the end if you want them extra crispy, or add chili flakes to the dressing for heat instead of sweetness. You can swap lime juice for lemon, top with pomegranate molasses instead of seeds, or scatter toasted chickpeas across the plate for extra protein and crunch.
- For a spicier kick, dust the roasted steaks with sumac or a pinch of cayenne before serving.
- If you're serving this to guests with nut allergies, skip the nuts and add toasted seeds—sunflower or pumpkin work beautifully.
- Leftovers are wonderful cold the next day, so don't hesitate to make extra.
Pin It This dish reminds me that the best meals often come from happy accidents and the willingness to see an ingredient in a new way. Serve it warm, and let people taste for themselves what happens when you roast something golden.
Common Questions
- → How do you achieve tender yet golden cauliflower steaks?
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Slice cauliflower into about 1-inch thick steaks, brush with olive oil and spices, then roast at 425°F (220°C) for 25-30 minutes, flipping halfway to ensure even browning and tenderness.
- → What gives the tahini dressing its tangy flavor?
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Fresh lemon juice adds the bright, tangy element balancing the creamy sesame paste, enhanced with garlic and subtle spices.
- → Can the tahini dressing be adjusted for different consistencies?
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Yes, adding water gradually allows you to adjust the dressing’s thickness from rich and creamy to more pourable.
- → What optional garnishes add texture and flavor to this dish?
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Toasted pine nuts or slivered almonds provide crunch, while fresh parsley adds herbaceous freshness and pomegranate seeds bring a pop of color and sweetness.
- → Are there tips for enhancing crispiness on cauliflower edges?
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Finishing the roasted steaks under the broiler for 1-2 minutes can add extra crispness to the edges without drying the interior.
