Roasted Cauliflower Tahini Dressing (Printable)

Golden cauliflower steaks served with a rich, tangy tahini dressing and fresh herb garnish.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Tahini Dressing

08 - 1/3 cup tahini (sesame paste)
09 - 1 clove garlic, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon extra virgin olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground cumin
15 - Pinch cayenne pepper (optional)

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - 2 tablespoons toasted pine nuts or slivered almonds (optional)
18 - Pomegranate seeds (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim stems from cauliflower heads, keeping the core intact. Slice each head into 1-inch thick steaks, reserving loose florets for another use.
03 - Combine olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Brush this spiced oil evenly on both sides of each cauliflower steak.
04 - Arrange steaks in a single layer on the prepared baking sheet. Roast for 15 minutes, carefully flip, then continue roasting for another 10 to 15 minutes until golden and tender.
05 - Whisk tahini, minced garlic, lemon juice, extra virgin olive oil, salt, ground cumin, and cayenne pepper (if using) in a bowl. Gradually add water until the dressing reaches a smooth, pourable consistency.
06 - Place roasted cauliflower steaks on plates, drizzle generously with tahini dressing, then garnish with chopped fresh parsley, optional toasted nuts, and pomegranate seeds before serving.

# Expert Advice:

01 -
  • These steaks get crispy edges and a nutty, tender center in just 30 minutes.
  • The tahini dressing is creamy without any cream, so it works perfectly for vegan meals or when you want something lighter.
  • They're dramatic enough to serve as a main course but humble enough to sit beside almost anything on your plate.
02 -
  • Don't skip the parchment paper—cauliflower can stick stubbornly to bare sheet pans, and you want those golden crusts to stay intact.
  • If your tahini dressing breaks or looks grainy, you've added the water too fast; start fresh and whisk slowly while adding it drop by drop.
  • The steaks will continue to soften slightly as they cool, so pull them out when they still have a little resistance in the center.
03 -
  • Cut your cauliflower steaks straight down through the core so they hold together; steaks cut at an angle will fall apart as they roast.
  • If your steaks are on the smaller or larger side, adjust roasting time by a few minutes—you want them tender but not mushy, with visible browning on the cut faces.

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