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Crispy Cauliflower Steaks with Green Herb Tahini

Cuisine: Mediterranean
Keyword: Plant-Forward, Roasted
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Golden roasted cauliflower steaks served with a creamy green herb tahini sauce, fresh lemon, herbs, and sesame seeds.
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Ingredients

  • 2 large heads cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric optional
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley for garnish

Green Herb Tahini

  • 1/2 cup tahini
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro basil, or mint
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cold water plus more as needed

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Remove cauliflower leaves and trim the stem while keeping the core intact.
  • Slice cauliflower into 3/4- to 1-inch steaks.
  • Place steaks and extra florets on the baking sheet.
  • Mix olive oil, salt, pepper, garlic powder, smoked paprika, cumin, turmeric, and lemon juice.
  • Brush the mixture over both sides of the cauliflower.
  • Roast for 20 minutes, then flip carefully.
  • Roast another 15–20 minutes, until tender and golden.
  • Blend tahini, herbs, lemon juice, garlic, olive oil, salt, pepper, and water until smooth.
  • Add more water as needed until pourable.
  • Serve cauliflower with green herb tahini, herbs, sesame seeds, and lemon wedges.

Notes

Keep the cauliflower core intact to help the steaks hold together. If pieces break apart, roast them as florets and serve them with the sauce.