Roasted Cauliflower with Tahini Dressing (Print)
Golden-roasted cauliflower steaks drizzled with creamy lemon-tahini sauce. Vegan, gluten-free, and ready in 45 minutes.
# Ingredient List:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper
→ Tahini Dressing
08 - 0.33 cup tahini
09 - 3 tablespoons fresh lemon juice
10 - 2 tablespoons water
11 - 1 small garlic clove, minced
12 - 0.5 teaspoon maple syrup
13 - 0.25 teaspoon sea salt
→ Garnish
14 - 2 tablespoons chopped fresh parsley
15 - 2 tablespoons toasted pine nuts or slivered almonds
16 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from cauliflower heads and trim stems while keeping cores intact. Slice each head into 1-inch-thick steaks, yielding approximately 2-3 steaks per head. Reserve smaller florets for alternative use.
03 - Arrange cauliflower steaks on prepared baking sheet. Brush both sides with olive oil. In a small bowl, combine cumin, smoked paprika, garlic powder, salt, and pepper. Distribute spice mixture evenly over both sides of steaks.
04 - Roast for 25-30 minutes, flipping halfway through, until golden brown and fork-tender.
05 - While cauliflower roasts, whisk together tahini, lemon juice, water, minced garlic, maple syrup, and salt in a mixing bowl. Adjust consistency by adding additional water in 1-teaspoon increments until achieving creamy, pourable texture.
06 - Arrange roasted cauliflower steaks on serving platter. Drizzle generously with tahini dressing. Garnish with fresh parsley, toasted nuts if desired, and lemon wedges.
# Expert Suggestions:
01 -
- The cauliflower develops these irresistibly crispy edges while staying tender in the middle that will make you forget you ever thought of cauliflower as boring.
- The contrast between the warm, spiced cauliflower and the cool, creamy tahini sauce creates this perfect bite that somehow feels both comforting and sophisticated.
02 -
- Always keep the core intact when slicing – I learned this the hard way after watching my first batch crumble into florets because I removed the core.
- The tahini sauce will thicken dramatically as it sits, so if you make it ahead, you'll need to whisk in a few more drops of water just before serving.
03 -
- Save those extra cauliflower pieces that break off during slicing and roast them alongside the steaks – tossed with the same seasoning, they make incredible snacks or can be added to salads the next day.
- When making the tahini sauce, warm your lemon juice slightly before adding it to the tahini – this prevents the sauce from seizing and creates an instantly smoother texture.