Ingredients
Method
- Preheat oven to 425°F (220°C).
- Remove leaves and trim the stem from the cauliflower head. Place it upright on a cutting board and slice into 1-inch thick steaks, aiming for 2-3 steaks per head.
- Combine olive oil, paprika, garlic powder, salt, and pepper in a small bowl. Brush both sides of the cauliflower steaks with the oil mixture until thoroughly coated.
- Arrange the cauliflower steaks on a baking sheet lined with parchment paper or lightly greased with oil.
- Bake the steaks for 25-30 minutes until tender and golden brown, flipping halfway through to ensure even browning.
- Prepare the tahini sauce while the cauliflower bakes. Whisk together tahini paste, lemon juice, yogurt, olive oil, maple syrup, minced garlic, chili powder, and salt in a small bowl until smooth, adding water as needed to adjust consistency.
- Remove the cooked cauliflower steaks from the oven and let them rest for a few minutes.
- Serve the cauliflower steaks drizzled with tahini sauce. Garnish with chopped parsley, sesame seeds, or a squeeze of lemon juice if desired.
Nutrition
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This roasted cauliflower steak with tahini garlic sauce can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Use fresh cauliflower - This way you can cut the steaks perfectly.
Tip 2: Seasoning is Key - Coat the cauliflower steaks generously with the spice mixture to infuse the cauliflower steaks with a delicious taste as they roast in the oven.
Tip 3: Consume while freshly baked - This recipe is best served fresh out of the oven. Enjoy it paired with your favourite protein or on its own; either way, it's delicious.