The Story Behind These Golden Beauties
There’s something magical about cauliflower. At first glance, it seems simple, even plain. But with the right touch—like roasting—it transforms into a rich, caramelized delight that steals the show.
This dish, Golden Roasted Cauliflower Steaks with Creamy Herb Tahini Drizzle, was inspired by Mediterranean street food, where bold spices and creamy sauces create a dance of flavors. It’s a celebration of simplicity elevated to gourmet heights.
Picture this: thick slices of cauliflower rubbed with warm spices, roasted until golden and tender, then topped with a vibrant tahini drizzle infused with fresh herbs. It’s the kind of dish that makes you pause and savor every bite, reminding you that healthy eating can be indulgent, too.
Why It’s More Than Just a Side Dish
While roasted cauliflower is often relegated to the side dish category, these steaks are hearty enough to stand on their own. They’re filling, satisfying, and packed with nutrients like fiber, vitamin C, and antioxidants.
The herb tahini drizzle adds a creamy, nutty depth that makes the dish feel luxurious, while the smoky paprika and cumin bring a touch of warmth and intrigue. It’s a meal that’s as much about the experience as it is about the flavor.
Golden Roasted Cauliflower Steaks with Creamy Herb Tahini Drizzle
Ingredients
For the Cauliflower Steaks:
- 1 large cauliflower head (cut into 4 thick steaks)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper (to taste)
For the Herb Tahini Drizzle:
- ½ cup 120g tahini
- Juice of 1 lemon
- 1 small garlic clove (minced)
- ¼ cup 60ml water (adjust for desired consistency)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh dill (chopped)
- Salt and pepper (to taste)
Instructions
Prepare the Cauliflower Steaks
- Begin by preheating your oven to 400°F (200°C). Slice the cauliflower into thick steaks (about 1 inch each). Don’t worry if some florets fall off—you can roast them alongside the steaks.
- In a small bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Brush this fragrant mixture generously on both sides of each steak, ensuring they’re well-coated for maximum flavor.
Roast to Golden Goodness
- Place the cauliflower steaks on a parchment-lined baking sheet. Roast for 15 minutes, then carefully flip each steak and roast for another 15 minutes. The edges should be golden and slightly crisp, while the centers remain tender.
Whip Up the Herb Tahini Drizzle
- While the cauliflower roasts, prepare the sauce. In a bowl, whisk together tahini, lemon juice, garlic, and water until smooth and creamy. Stir in the parsley, dill, salt, and pepper, adjusting the consistency as needed. The sauce should be pourable but not runny.
Plate and Garnish
- Arrange the roasted cauliflower steaks on a platter. Drizzle generously with the herb tahini sauce, letting it cascade over the edges. Garnish with extra parsley or dill for a pop of color.
Notes
Tips for Perfect Roasted Cauliflower Steaks
- Cut with Care: A sharp knife and a steady hand are key to keeping the steaks intact.
- Don’t Skimp on the Spices: The spice rub is where the magic happens—be generous!
- Balance the Sauce: Add more lemon juice if the tahini sauce feels too heavy, or a pinch of cayenne for heat.
Variations to Explore
- Add a Crunch: Sprinkle roasted almonds or pumpkin seeds on top for texture.
- Go Global: Swap dill and parsley for cilantro and lime for a more Latin-inspired flavor.
- Spicy Drizzle: Mix in a spoonful of harissa or chili oil for a fiery kick.
