Roasted cauliflower steaks are a fantastic way to enjoy this versatile vegetable, transforming it into a satisfying and hearty dish. With their beautiful golden-brown crust and tender interior, these steaks make a perfect canvas for the spicy tahini drizzle that adds a creamy, zesty kick.
The combination of roasting and seasoning brings out the natural sweetness of the cauliflower, while the tahini sauce elevates the flavors with its nutty richness and heat. Enjoy these steaks as a main dish, a side, or even as part of a vibrant veggie platter!
Ingredients
INGREDIENTS
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Water as needed for thinning the sauce
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower and slice it into 3/4-inch thick steaks. You should get about 2-4 steaks from the head, depending on its size.
- In a large bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture generously over both sides of the cauliflower steaks.
- Place the cauliflower steaks on a parchment-lined baking sheet and roast in the preheated oven for about 25 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower is roasting, prepare the spicy tahini drizzle by whisking together tahini, lemon juice, maple syrup, red pepper flakes, and enough water to reach your desired drizzling consistency.
- Once the cauliflower is done, remove it from the oven and drizzle the spicy tahini sauce over the top. Garnish with fresh parsley if desired and serve warm.
Notes
Storage: Leftover roasted cauliflower can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
For the best flavor, ensure that the cauliflower steaks are evenly coated with olive oil and seasonings before roasting. If you prefer a milder sauce, reduce the amount of chili flakes in the tahini drizzle. These steaks store well in the fridge for up to three days, and can be reheated in the oven or enjoyed cold in a salad.
Feel free to experiment with different spices in the tahini drizzle; adding smoked paprika or cayenne pepper can give it an extra kick. These roasted cauliflower steaks pair beautifully with a side of quinoa or a fresh salad.
