The Vegan & Plant Based Kitchen
Transform humble cauliflower into a star with these savory, tender-crisp steaks, generously seasoned and roasted to perfection. Crowned with a bright and creamy garlic lemon tahini sauce, this dish offers a symphony of textures and flavors. It's an effortlessly elegant, plant-based meal that's both satisfying and incredibly delicious.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
2-3 servings (yields 2-3 full steaks and additional florets)
Keywords
Why This Recipe Delivers
- Remarkably satisfying and hearty, making cauliflower feel like a substantial meal.
- The vibrant garlic lemon tahini sauce adds a creamy, zesty counterpoint to the smoky cauliflower.
- Naturally gluten-free and vegan, catering to various dietary needs.
- Simple preparation with minimal ingredients, perfect for a weeknight dinner.
- Offers fantastic texture, from tender interiors to beautifully crispy, caramelized edges.
Ingredients
- 1 large head of cauliflower (approx. 1 kg / 2.2 lbs)
- 30 ml (2 tablespoons) olive oil
- 5 g (1 teaspoon) smoked paprika
- 2.5 g (1/2 teaspoon) cumin
- 2.5 g (1/2 teaspoon) garlic powder
- 1.25 g (1/4 teaspoon) chili powder (optional, for heat)
- Salt and freshly ground black pepper to taste
- 120 ml (1/2 cup) tahini
- 30 ml (2 tablespoons) fresh lemon juice
- 1 clove garlic, minced (approx. 5 g)
- 60 ml (1/4 cup) water (adjust for desired consistency)
- 5 ml (1 teaspoon) maple syrup (optional, for a touch of sweetness)
- Salt to taste
- Chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving
- Toasted pine nuts or sesame seeds for garnish (optional)
Instructions
- Prepare the Cauliflower Steaks. Begin by preheating your oven to 220°C (425°F). Carefully remove the outer green leaves from the cauliflower head. Trim the very bottom of the stem, ensuring the core remains intact, as this will help hold the 'steaks' together during cooking. Place the cauliflower on a cutting board, stem-side down, and slice it into thick, approximately 2 cm (3/4-inch) 'steaks'. You should yield about 2 to 3 whole steaks from the center, with the remaining sides forming smaller florets. These florets can also be roasted alongside the steaks.
- Season and Roast the Cauliflower. Arrange the cauliflower steaks and any accompanying florets on a baking sheet lined with parchment paper. Brush both sides of each steak and the florets evenly with olive oil. In a small bowl, combine the smoked paprika, cumin, garlic powder, chili powder (if using), salt, and black pepper. Sprinkle this spice mixture generously over both sides of the cauliflower.
- Bake to Golden Perfection. Place the seasoned cauliflower in the preheated oven. Roast for 20-25 minutes, making sure to flip the steaks halfway through the cooking time to ensure even browning and tenderness. The cauliflower should turn beautifully golden brown, becoming tender when pierced with a fork, with deliciously crispy, caramelized edges.
- Prepare the Garlic Lemon Tahini Sauce. While the cauliflower roasts, prepare the vibrant sauce. In a small bowl, combine the tahini, fresh lemon juice, minced garlic, water, and maple syrup (if desired). Whisk all ingredients thoroughly until the sauce is smooth and creamy. If the sauce is too thick, gradually add a little more water, a tablespoon at a time, until it reaches a pourable, yet still rich, consistency. Season with salt to taste.
- Assemble and Serve. Once the roasted cauliflower steaks are ready, carefully transfer them to a serving platter. Drizzle a generous amount of the freshly prepared garlic lemon tahini sauce over each steak. For an extra flourish and burst of freshness, garnish with chopped fresh parsley or cilantro, a few lemon wedges on the side, and a sprinkle of toasted pine nuts or seeds if you choose. Serve immediately and enjoy!
Tools You’ll Need
- Large cutting board
- Sharp chef's knife
- Baking sheet
- Parchment paper
- Small mixing bowls
- Whisk
- Pastry brush (optional, for oiling cauliflower)
Essential Success Tips
- Ensure your oven is fully preheated before putting the cauliflower in; this helps achieve that desired crispy exterior without overcooking the inside.
- Cut the cauliflower steaks evenly to ensure uniform cooking. Thicker pieces might need a few extra minutes, while thinner ones could burn.
- Don't overcrowd the baking sheet. Give the cauliflower space to roast and caramelize, rather than steam. Use two sheets if necessary.
- Adjust the tahini sauce consistency by slowly adding water. It should be thick enough to cling to the cauliflower but thin enough to drizzle.
- For extra flavor, consider dry brining the cauliflower with salt and pepper for 15-20 minutes before adding oil and spices.
Professional Cooking Secrets
- To achieve a truly restaurant-quality sear and crispness, preheat your empty baking sheet in the oven for 5-10 minutes before placing the seasoned cauliflower on it. The immediate high heat will kickstart caramelization.
- Roasting the cauliflower at a slightly higher temperature, around 230°C (450°F), for the first 10 minutes can create a deeper char, then reduce the heat to finish cooking. This creates an even more intensely flavorful crust.
- Balance your tahini sauce by tasting and adjusting. A pinch of sugar (like maple syrup) can mellow any bitterness from the tahini and enhance the lemon and garlic notes, creating a more harmonious flavor profile.
Notes
- Storage: Leftover cauliflower steaks and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat cauliflower in the oven or an air fryer for best texture.
- Variations: Experiment with different spice blends on the cauliflower, such as curry powder, za'atar, or a blend of smoked paprika and chili flakes for more heat. The sauce can also be customized with fresh herbs like dill or a touch of cayenne pepper.
- Serving Suggestion: These steaks make a fantastic main course on their own, or they can be served alongside quinoa, rice, a fresh green salad, or roasted vegetables for a more substantial meal.
Frequently Asked Questions
Can I make this dish ahead of time?
While the sauce can be prepared a day in advance and stored in the refrigerator, the cauliflower steaks are best served fresh from the oven to ensure their optimal tender-crisp texture. Reheating roasted cauliflower can make it slightly softer.
What kind of tahini should I use?
For the best flavor and creamiest sauce, use a high-quality, smooth, and runny tahini. Some brands can be very thick, which will require more water to achieve the desired consistency for your sauce.
My cauliflower steaks aren't getting crispy, what am I doing wrong?
Ensure your oven is hot enough and that you're not overcrowding the baking sheet. Give the cauliflower plenty of space so it roasts rather than steams. Also, ensure the cauliflower is relatively dry before oiling and seasoning it, as excess moisture inhibits crisping.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 14g, Fat: 28g, Carbs: 25g (per serving, estimated based on 3 servings, without optional garnishes)
Allergy Information
This dish is naturally gluten-free and vegan. It contains sesame (from tahini). For those with a sesame allergy, an alternative nut-free, seed-free creamy sauce would be needed.
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