Roasted Cauliflower Tahini Dressing (Printable Version)
Golden roasted cauliflower steaks served with a creamy, tangy tahini dressing and fresh herbs.
# 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)
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim the stem from each cauliflower head, keeping the core intact. Cut into 1-inch thick steaks, reserving loose florets for other uses.
03 - Combine olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Brush the mixture evenly on both sides of each cauliflower steak.
04 - Place steaks in a single layer on the prepared baking sheet. Roast for 15 minutes, then carefully flip and roast an additional 10 to 15 minutes until golden and tender.
05 - Whisk together tahini, minced garlic, lemon juice, olive oil, salt, cumin, and cayenne pepper if desired. Gradually add water until the dressing reaches a smooth, pourable consistency.
06 - Transfer roasted cauliflower steaks to plates. Drizzle generously with tahini dressing and garnish with chopped parsley, optional toasted nuts, and pomegranate seeds.
# Expert Advice:
01 -
- A plant-based main that actually satisfies, with crispy edges and a tender interior that rivals any roasted meat.
- The tahini dressing is silky and tangy enough to make you want to pour it over everything in your kitchen.
- Ready in under an hour, with minimal fuss and maximum flavor impact.
02 -
- Don't skip the parchment paper; without it, the bottoms of your steaks stick and you lose that precious golden crust on both sides.
- If your dressing is too thick, add water by the teaspoon, not the tablespoon—it's easy to make it soupy and much harder to fix.
03 -
- Use parchment paper religiously—it prevents sticking and makes cleanup blissful, plus it allows the bottoms to caramelize without burning.
- Don't move the steaks around while they roast; let them sit undisturbed to build that golden crust, which is where all the flavor lives.