![- 1 large head of cauliflower - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Fresh parsley, chopped (for garnish) - 1/2 cup tahini - 2 tablespoons lemon juice - 2 tablespoons water (to thin the tahini) - Pomegranate seeds (optional, for garnish) - Calories: 200 - Fat: 15g - Carbs: 10g - Protein: 5g Roasted cauliflower steaks are not just easy to make; they are tasty! Cauliflower is a great veggie that absorbs flavors well. When roasted, it turns golden and tender. For the main ingredients, you need a large head of cauliflower. Olive oil helps in roasting and adds richness. Garlic powder and smoked paprika give it a nice kick. Ground cumin, salt, and black pepper boost the flavor even more. For the sauce, tahini is a must. It gives a creamy texture. Lemon juice adds brightness, while water helps to thin it out. Pomegranate seeds are optional but add a fun crunch and color. This dish is healthy and can fit well in many diets. With simple ingredients, you can create a gourmet meal at home. You can check the Full Recipe for more details to make this flavorful dish! - Preheat the oven to 425°F (220°C). - Remove the outer leaves and trim the stem. To start, you need to prepare the cauliflower. Preheating the oven is key to getting that perfect roast. Then, take off the outer leaves. Make sure to trim the stem so the cauliflower can sit flat. This way, it cooks evenly. - Slice cauliflower into 1-inch thick steaks. - Yield: approximately 2-3 steaks. Now, it’s time to cut the cauliflower. Use a sharp knife to slice it into 1-inch thick steaks. You should get about 2-3 good-sized steaks. Save any leftover florets for another dish or snack. - Whisk together olive oil and spices. - Brush the mixture onto both sides of the steaks. Next, let’s add some flavor. In a small bowl, combine olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper. Whisk this mixture well. Then, brush it on both sides of the cauliflower steaks. This will make them taste great as they roast. - Place on a baking sheet and roast for 20-25 minutes. - Flip halfway for even cooking. Lay the steaks on a baking sheet lined with parchment paper. Roast them for about 20-25 minutes. Flip the steaks halfway through cooking. This helps them brown evenly and ensures they are tender. - Mix tahini, lemon juice, and water for the sauce. - Adjust consistency as needed. While the cauliflower roasts, let’s make the tahini sauce. In a bowl, mix tahini, lemon juice, and water. Stir until it’s smooth. If it’s too thick, add more water. This sauce will add a lovely creamy touch to the dish. - Drizzle sauce over roasted cauliflower. - Garnish with parsley and pomegranate seeds. Once the cauliflower is done, take it out of the oven. Drizzle the tahini sauce over the hot steaks. For a pop of color, sprinkle chopped parsley and pomegranate seeds on top. This makes the dish not only tasty but also beautiful. For the full recipe, check the main article above. To get tender cauliflower steaks without mushiness, start with fresh cauliflower. A large head is best. Slice the cauliflower into 1-inch thick steaks. This thickness helps them cook evenly. Roast them for 20-25 minutes at 425°F (220°C). Flip them halfway for an even roast. If they are thicker, you may need a few extra minutes. Keep an eye on them to avoid overcooking. Spices and herbs can boost the flavor of your cauliflower. Try garlic powder, smoked paprika, and ground cumin. You can also add a pinch of chili flakes if you like a kick. For marinades, olive oil mixed with lemon juice gives a fresh taste. Let the steaks marinate for at least 30 minutes if you have time. This step makes a big difference in flavor. Plating is just as important as cooking. Serve your cauliflower steaks on a large platter. Drizzle extra tahini sauce over the top for a rich look. Garnish with fresh parsley for a pop of green. Pomegranate seeds add a fun burst of color and sweetness. This makes the dish not just tasty but also beautiful. {{image_2}} You can easily change the flavor of roasted cauliflower steaks. Adding spices like curry powder or chili flakes gives a nice kick. For a milder option, try a blend of herbs like oregano or thyme. You can also change the dressing. Instead of tahini, use a yogurt-based sauce. This adds creaminess and tang. Roasted cauliflower steaks are great for many diets. They are vegan and gluten-free. If you need a nut-free option, swap tahini for sunflower seed butter. It gives a similar texture without the nuts. Always check labels to ensure all ingredients fit your dietary needs. These cauliflower steaks pair well with many sides. Serve them with a fresh salad or grain bowl. Quinoa or farro adds heartiness and nutrition. You can also add roasted veggies for more flavor. Try serving them with a light vinaigrette to brighten the meal. Explore the [Full Recipe] for details on making these delicious steaks! To store leftover cauliflower steaks, let them cool down first. Place them in an airtight container. They will stay fresh for up to three days in the fridge. Keep the tahini sauce in a separate jar. It can last about a week in the fridge. If the sauce thickens, just add a little water and stir. For reheating, the best method is using the oven. Preheat it to 350°F (175°C). Place the steaks on a baking sheet and heat for about 10 to 15 minutes. This way, they keep their nice texture. You can also use a skillet on medium heat. Just add a drizzle of oil and warm them for a few minutes. This method adds a bit of crispness, enhancing the taste. Yes, you can freeze roasted cauliflower steaks! Make sure they cool completely before freezing. Wrap each steak tightly in plastic wrap, then place them in a freezer bag. When you're ready to eat, take them out and let them thaw in the fridge overnight. To reheat, use the oven as mentioned before. This keeps the flavor and texture intact, making your meal just as tasty as when fresh. Check out the Full Recipe for all the details on making these delicious roasted cauliflower steaks. Roasted cauliflower steaks last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh. Yes, you can prepare cauliflower steaks in advance. Cut the steaks a day ahead. Store them in water to keep them moist. You can also mix the seasoning and tahini sauce ahead of time. This saves you time on cooking day. Serve roasted cauliflower steaks on a large platter. Drizzle them with tahini sauce. Pair them with fresh herbs or pomegranate seeds for color. You can also serve them with a side salad or grains like quinoa. Cauliflower steaks are very nutritious. They are low in calories and high in fiber. One serving has about 100 calories and many vitamins. They support digestion and help keep you full. Yes, you can use other vegetables. Try thick slices of eggplant, zucchini, or portobello mushrooms. These can also be roasted like cauliflower steaks. Each brings a unique flavor to your dish. Roasted cauliflower steaks are a tasty and healthy option. We learned how to prepare them with a simple mix of olive oil, spices, and tahini sauce. You now have tips for flavor, texture, and presentation. Don't forget the variations and storage tips to make this dish your own. Enjoy serving these steaks with your favorite sides. They are sure to impress anyone at your table. Get cooking, and have fun experimenting with flavors!](https://greenmealmap.com/wp-content/uploads/2025/06/a57f6b9e-a2f7-4d61-9907-81d819f3a90d-250x250.webp)
Roasted Cauliflower Steaks
Discover the deliciousness of sizzling roasted cauliflower steaks with a flavorful twist! This easy recipe combines spices and a creamy tahini sauce for a perfect plant-based dish that's both satisfying and visually stunning. Roasting brings out the natural sweetness of the cauliflower, while the tahini adds a delightful creaminess. Click through for the full recipe and impress your family with this healthy and tasty meal!