Roasted cauliflower steaks have become a popular alternative to traditional meat-based dishes due to their simplicity, flavor, and versatility. They are the perfect plant-based entrée that delivers both in taste and presentation. When paired with a rich garlic tahini sauce, the humble cauliflower is elevated into a delectable dish that’s suitable for any meal, from casual weeknight dinners to special occasions. The robust roasted flavors of cauliflower blend beautifully with the creamy, nutty tahini and the bite of garlic, making this dish a standout in vegan and vegetarian cooking.
This recipe offers an indulgent, flavorful meal that can be customized with various toppings, seasonings, and serving suggestions. Whether you’re a seasoned cook or a beginner looking to try something new, roasted cauliflower steaks are not only easy to prepare but also nutrient-packed, making them an excellent option for healthy, satisfying meals.
Ingredients:
For the Cauliflower Steaks:
– 1 large head of cauliflower
– 2-3 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and freshly ground black pepper, to taste
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
For the Garlic Tahini Sauce:
– ½ cup tahini (sesame seed paste)
– 2 garlic cloves, minced
– Juice of 1 lemon
– 2-3 tablespoons warm water (more if needed for thinning)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt, to taste
Optional Toppings:
– Fresh parsley, chopped
– Toasted pine nuts or sunflower seeds
– Pomegranate seeds
– Lemon wedges for garnish
Preparation:
Step 1: Prepare the Cauliflower Steaks
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
– Remove the green leaves from the base of the cauliflower but keep the stem intact, as it helps the cauliflower steaks hold together. Trim the bottom of the cauliflower slightly to create a flat surface.
– Cut the cauliflower into thick slices, about ¾ to 1 inch in thickness. You should get 2 to 3 steaks from one head of cauliflower, depending on its size. Some florets will naturally fall apart; save them for roasting alongside the steaks.
Step 2: Season the Cauliflower Steaks
– In a small bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
– Brush each cauliflower steak generously with the seasoned oil mixture on both sides, ensuring even coating. Place the steaks and any extra florets on the prepared baking sheet.
Step 3: Roast the Cauliflower
– Place the baking sheet in the preheated oven and roast the cauliflower steaks for about 25-30 minutes, flipping them halfway through. The cauliflower should be tender and golden brown on the edges when done. For extra crispiness, you can broil the steaks for an additional 2-3 minutes at the end of the cooking time.
Step 4: Make the Garlic Tahini Sauce
– While the cauliflower is roasting, prepare the garlic tahini sauce. In a medium bowl, whisk together the tahini, minced garlic, lemon juice, olive oil, and ground cumin. Slowly add warm water, one tablespoon at a time, while whisking continuously, until the sauce reaches a smooth, pourable consistency.
– Taste the sauce and add salt as needed. Adjust the thickness by adding more water if necessary. The sauce should be creamy but not too thick.
Step 5: Serve the Cauliflower Steaks
– Once the cauliflower steaks are roasted to perfection, remove them from the oven and allow them to cool slightly.
– To serve, drizzle the rich garlic tahini sauce generously over the cauliflower steaks. Garnish with freshly chopped parsley, toasted pine nuts or sunflower seeds, and a sprinkle of pomegranate seeds for a pop of color and sweetness. Serve with lemon wedges on the side for an extra burst of freshness.
Variation:
– Spicy Version: If you prefer a little heat, add ½ teaspoon of cayenne pepper or red pepper flakes to the olive oil mixture before brushing the cauliflower steaks. This will give the dish a spicy kick.
– Herb-Infused Sauce: To enhance the flavor of the tahini sauce, blend in a handful of fresh herbs like cilantro or dill for a herby, vibrant variation.
– Middle Eastern Twist: Add a sprinkle of za’atar spice blend on the cauliflower steaks before roasting and top the finished dish with a few dollops of harissa paste for a Middle Eastern flair.
COOKING Note:
– Ensure the cauliflower is cut into thick, even slices to prevent breaking during cooking. If the steaks fall apart, don’t worry – the smaller florets will still roast beautifully and can be served alongside the steaks.
– The garlic tahini sauce can be made ahead of time and stored in the refrigerator for up to a week. Before serving, bring it to room temperature and adjust the consistency with water if it has thickened.
Serving Suggestions:
– Roasted cauliflower steaks pair wonderfully with a variety of side dishes. Serve them over a bed of quinoa or couscous for a more filling meal, or alongside roasted vegetables like carrots, sweet potatoes, and brussels sprouts.
– For a Mediterranean-inspired meal, serve the cauliflower steaks with a side of hummus, pita bread, and a simple cucumber and tomato salad.
– This dish can also be served as a hearty appetizer or shared plate at gatherings, especially when garnished with vibrant toppings like pomegranate seeds and fresh herbs.
Tips:
– To ensure even roasting, don’t overcrowd the cauliflower steaks on the baking sheet. If needed, roast in batches.
– For extra crispy edges, brush a little more olive oil on the cauliflower steaks halfway through the roasting process.
– If you prefer a milder garlic flavor in the tahini sauce, roast the garlic cloves before adding them to the sauce. Roasting mellows the sharpness and adds a sweet, nutty flavor.
– If the tahini sauce becomes too thick as it sits, simply whisk in a bit more water or lemon juice until it reaches the desired consistency.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Nutritional Information (per serving):
– Calories: 290
– Protein: 6g
– Sodium: 230mg
– Fat: 24g
– Carbohydrates: 13g
– Fiber: 5g
FAQs:
Q: Can I use frozen cauliflower for this recipe?
A: Fresh cauliflower is best for making steaks, as it holds its shape better during roasting. Frozen cauliflower tends to be softer and may not achieve the same texture.
Q: Is there a substitute for tahini in the sauce?
A: Yes, if you don’t have tahini, you can substitute it with almond butter or sunflower seed butter, though it will slightly change the flavor. You can also make a yogurt-based garlic sauce for a tangy alternative.
Q: Can I make this dish in advance?
A: The cauliflower steaks are best served fresh, as they can lose their crispiness if stored. However, the tahini sauce can be made ahead and stored in the fridge for up to a week.
Q: Can I grill the cauliflower steaks instead of roasting?
A: Yes, grilling the cauliflower steaks is a great option, especially during summer months. Brush the cauliflower with oil and seasonings, then grill over medium heat for about 5-7 minutes per side, until charred and tender.
Q: What can I do with the leftover cauliflower florets?
A: The smaller cauliflower florets that break off during slicing can be roasted alongside the steaks or saved for use in soups, stir-fries, or salads.
Conclusion:
Roasted cauliflower steaks with rich garlic tahini sauce are an impressive, flavorful dish that is not only healthy but also highly versatile. The combination of roasted, smoky cauliflower with the creamy, tangy tahini sauce creates a dish that is perfect for plant-based eaters and those looking to add more vegetables to their diet. This recipe can easily be customized with a variety of toppings, spices, and serving suggestions, making it a go-to meal for any occasion. Whether you’re enjoying it as a light entrée or a side dish, roasted cauliflower steaks will leave you satisfied and craving more.
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Roasted Cauliflower Steaks with Rich Garlic Tahini Sauce
- Total Time: 45 minutes
Ingredients
Ingredients:
For the Cauliflower Steaks:
– 1 large head of cauliflower
– 2-3 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and freshly ground black pepper, to taste
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
For the Garlic Tahini Sauce:
– ½ cup tahini (sesame seed paste)
– 2 garlic cloves, minced
– Juice of 1 lemon
– 2-3 tablespoons warm water (more if needed for thinning)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt, to taste
Optional Toppings:
– Fresh parsley, chopped
– Toasted pine nuts or sunflower seeds
– Pomegranate seeds
– Lemon wedges for garnish
Instructions
Preparation:
Step 1: Prepare the Cauliflower Steaks
– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
– Remove the green leaves from the base of the cauliflower but keep the stem intact, as it helps the cauliflower steaks hold together. Trim the bottom of the cauliflower slightly to create a flat surface.
– Cut the cauliflower into thick slices, about ¾ to 1 inch in thickness. You should get 2 to 3 steaks from one head of cauliflower, depending on its size. Some florets will naturally fall apart; save them for roasting alongside the steaks.
Step 2: Season the Cauliflower Steaks
– In a small bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
– Brush each cauliflower steak generously with the seasoned oil mixture on both sides, ensuring even coating. Place the steaks and any extra florets on the prepared baking sheet.
Step 3: Roast the Cauliflower
– Place the baking sheet in the preheated oven and roast the cauliflower steaks for about 25-30 minutes, flipping them halfway through. The cauliflower should be tender and golden brown on the edges when done. For extra crispiness, you can broil the steaks for an additional 2-3 minutes at the end of the cooking time.
Step 4: Make the Garlic Tahini Sauce
– While the cauliflower is roasting, prepare the garlic tahini sauce. In a medium bowl, whisk together the tahini, minced garlic, lemon juice, olive oil, and ground cumin. Slowly add warm water, one tablespoon at a time, while whisking continuously, until the sauce reaches a smooth, pourable consistency.
– Taste the sauce and add salt as needed. Adjust the thickness by adding more water if necessary. The sauce should be creamy but not too thick.
Step 5: Serve the Cauliflower Steaks
– Once the cauliflower steaks are roasted to perfection, remove them from the oven and allow them to cool slightly.
– To serve, drizzle the rich garlic tahini sauce generously over the cauliflower steaks. Garnish with freshly chopped parsley, toasted pine nuts or sunflower seeds, and a sprinkle of pomegranate seeds for a pop of color and sweetness. Serve with lemon wedges on the side for an extra burst of freshness.
Notes
COOKING Note:
– Ensure the cauliflower is cut into thick, even slices to prevent breaking during cooking. If the steaks fall apart, don’t worry – the smaller florets will still roast beautifully and can be served alongside the steaks.
– The garlic tahini sauce can be made ahead of time and stored in the refrigerator for up to a week. Before serving, bring it to room temperature and adjust the consistency with water if it has thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290
- Sodium: 230mg
- Fat: 24g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 6g