Roasted Cauliflower Steaks
Thick-cut cauliflower "steaks" seared until golden then roasted until tender, finished with a smoky paprika-tahini drizzle and toasted almonds. A showstopping main course that turns a humble vegetable into the centerpiece of the plate.
By YumYum Editorial · Vegan & Vegetarian
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4
Ingredients
- 2 large heads cauliflower
- 4 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- to taste Salt and black pepper, to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2-4 tbsp water, to thin
- 2 tbsp sliced almonds, toasted
- to taste Fresh parsley, chopped, to garnish
- to taste Pomegranate seeds, to garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Remove the outer leaves from each cauliflower head, keeping the core intact, and slice through the center into 3/4-to-1-inch-thick "steaks"; reserve any loose florets for another use.
- Brush both sides of each steak generously with 3 tbsp olive oil and sprinkle with smoked paprika, cumin, salt, and pepper.
- Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat and sear the steaks for 3-4 minutes per side until golden brown.
- Transfer the skillet directly to the oven (or move seared steaks to the lined baking sheet) and roast for 18-22 minutes until fork-tender and caramelized at the edges.
- While the steaks roast, whisk together the tahini, lemon juice, garlic, and enough water to reach a pourable drizzling consistency; season with salt.
- Plate the roasted cauliflower steaks and drizzle generously with the tahini sauce.
- Scatter with toasted almonds, fresh parsley, and pomegranate seeds if using, then serve warm.