In the world of modern plant-based cooking, few dishes rival the elegance and simplicity of roasted cauliflower steaks. This recipe transforms an everyday vegetable into a restaurant-worthy centerpiece rich in flavor, visually striking, and entirely satisfying.
Cauliflower, when sliced into thick “steaks” and roasted at high heat, develops a caramelized crust and tender interior. Paired with a creamy tahini sauce, bright pops of pomegranate, and fresh herbs, this dish is more than a side it’s the star of the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (large head) | 1 |
| Olive oil | 3 tbsp |
| Ground cumin | 1 tsp |
| Smoked paprika | ½ tsp |
| Sea salt | To taste |
| Black pepper | To taste |
| Tahini | 2 tbsp |
| Lemon juice | Juice of ½ lemon |
| Garlic (grated) | 1 clove |
| Water (to thin tahini) | 2–3 tbsp (as needed) |
| Pomegranate seeds | 2 tbsp |
| Fresh parsley or mint | 1 tbsp, chopped |
Preparation Method
1. Slice the Cauliflower
Trim the outer leaves and stem, keeping the core intact. Cut the cauliflower vertically into two thick steaks, roughly 2–3 cm wide. Reserve any leftover florets for roasting or soup.
2. Season and Roast
Brush the cauliflower steaks on both sides with olive oil. Season with cumin, smoked paprika, salt, and black pepper. Place on a parchment-lined baking sheet and roast in a preheated oven at 220°C (425°F) for 20–25 minutes, turning once, until deeply golden and crisp on the edges.
3. Whisk the Tahini Sauce
Combine tahini, lemon juice, and grated garlic in a small bowl. Whisk in just enough water to create a smooth, pourable consistency. Adjust seasoning to taste.
4. Plate and Garnish
Arrange the roasted cauliflower steaks on a platter. Drizzle generously with tahini sauce, sprinkle with pomegranate seeds, and finish with fresh chopped parsley or mint.
Serving Suggestions
This dish pairs beautifully with warm lentils, herbed couscous, or flatbreads. For a fuller meal, add a side of roasted chickpeas or a tangy cucumber-yogurt salad. It’s also an elegant starter for dinner parties or a festive vegetarian main.
Nutritional Insight
Cauliflower is a cruciferous vegetable high in fiber, vitamin C, and antioxidants. Tahini adds healthy fats and plant-based protein, while pomegranate provides a dose of vitamin K and vibrant acidity that balances the earthiness of the dish.
