Preparation:

Step 1:

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent the cauliflower steaks from sticking.

Step 2:

Prepare the cauliflower by removing the leaves and cutting the stem so the cauliflower sits flat. Using a large sharp knife, slice the cauliflower into 1-inch thick “steaks.” Depending on the size of the cauliflower, you should be able to get about 2-3 large steaks. Reserve any smaller florets that may fall off for roasting alongside the steaks.

Step 3:

In a small bowl, mix together the olive oil, paprika, garlic powder, cumin, salt, and black pepper. Brush this seasoning mixture over both sides of the cauliflower steaks, making sure they are evenly coated.

Step 4:

Arrange the cauliflower steaks and any additional florets on the prepared baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, flipping halfway through. The cauliflower should be tender with golden-brown edges and slightly crispy on the outside. If the edges aren’t crispy enough, you can broil them for 2-3 minutes at the end, but watch closely to avoid burning.

Step 5:

While the cauliflower is roasting, prepare the creamy garlic tahini drizzle. In a small bowl, whisk together the tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Slowly add water, one tablespoon at a time, until the sauce reaches your desired creamy consistency. It should be thick but pourable.

Step 6:

Once the cauliflower steaks are ready, remove them from the oven. Drizzle the creamy garlic tahini sauce generously over the steaks. Garnish with fresh parsley if desired.