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.