Roasted Cauliflower Steaks with Lemon-Garlic Tahini
Thick-cut cauliflower steaks roasted until deeply golden, served with a creamy lemon-garlic tahini sauce and a shower of fresh herbs. Cozy, satisfying, and totally plant-based—comfort food that still feels bright and nourishing.
Cauliflower steaks are one of those simple, weeknight-friendly meals that look a little fancy without any fuss. Roasting brings out a sweet, nutty flavor and crisp edges that feel genuinely comforting. The tahini sauce ties it all together—creamy, tangy, and perfect for drizzling over everything on the plate.
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Servings
4
Ingredients
Cauliflower steaks
- •2 large heads cauliflower
- •3 tbsp olive oil
- •1 tsp smoked paprika
- •1 tsp ground cumin
- •1/2 tsp garlic powder
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp freshly ground black pepper
Lemon-garlic tahini sauce
- •1/2 cup tahini
- •1/3 cup warm water, plus more as needed
- •2 tbsp fresh lemon juice (about 1 lemon)
- •1 tbsp extra-virgin olive oil
- •1 small garlic clove, finely grated or pressed
- •1/2 tsp kosher salt, or to taste
- •Pinch of ground cumin (optional)
To serve (optional but recommended)
- •2 tbsp chopped fresh parsley or cilantro
- •2 tbsp toasted sliced almonds or pine nuts
- •1 tbsp sesame seeds
- •Lemon wedges
- •Cooked quinoa, rice, or warm pita (for a heartier meal)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
Prep the cauliflower: Remove outer leaves. Trim the stem end just enough so the cauliflower sits flat, keeping the core intact. Slice each head into 1-inch-thick “steaks” through the core (aim for 2 steaks per head). Reserve any florets that break off for another use or roast alongside the steaks.
- 3
Season: In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Brush the mixture generously on both sides of the cauliflower steaks.
- 4
Roast: Arrange steaks in a single layer on the sheet pan. Roast for 15 minutes, carefully flip, then roast 12–18 minutes more, until deeply golden with crisp edges and tender centers.
- 5
Make the tahini sauce: In a bowl, whisk tahini, warm water, lemon juice, olive oil, garlic, salt, and optional cumin. It may thicken at first—keep whisking and add a splash more warm water as needed until it’s smooth and drizzleable.
- 6
Serve: Plate the cauliflower steaks and drizzle generously with tahini sauce. Finish with herbs, toasted nuts, and/or sesame seeds. Add lemon wedges for extra brightness and serve with quinoa, rice, or warm pita if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.