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Roasted Cauliflower Steaks with Lemon Tahini

Thick slabs of cauliflower roasted until golden and caramelized, drizzled with a bright lemon-tahini sauce — a simple, striking winter main that turns a humble head of cauliflower into something special.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Baking sheet
  • Whisk
  • Sharp knife

Ingredients
  

  • 1 large head cauliflower
  • 3 tablespoons olive oil
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425F (220C). Slice the cauliflower through the core into 1-inch thick steaks.
  • Arrange the steaks on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 15 minutes, then flip and roast another 12 to 15 minutes, until golden and tender.
  • Meanwhile, whisk together the tahini, lemon juice, garlic, and enough warm water to make a pourable sauce. Season with salt.
  • Drizzle the roasted cauliflower steaks with the lemon-tahini sauce and finish with fresh parsley.