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Roasted Cauliflower Steaks with Tahini Sauce Recipe

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4.3 from 6 reviews

This Roasted Cauliflower Steaks with Tahini recipe offers a delicious and elegant way to enjoy cauliflower. Thick slices of cauliflower are brushed with olive oil, seasoned, and roasted to tender perfection alongside a whole head of garlic. The dish is topped with a creamy tahini sauce infused with roasted garlic, fresh parsley, and toasted pine nuts, making it a flavorful and satisfying vegetarian entrée or side dish.

Ingredients

Cauliflower Steaks

  • 1 large head of cauliflower
  • 3 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 head of garlic
  • 2 Tbsp raw pine nuts
  • 1 tsp avocado, grapeseed, or olive oil
  • ¼ cup fresh chopped parsley

Tahini Sauce

  • ¼ cup tahini
  • 3 Tbsp lemon juice
  • ¼ tsp salt
  • 3-4 Tbsp water

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare the Cauliflower: Remove the outer leaves and trim the stem of the cauliflower head, keeping it intact. Place the cauliflower on its side on a cutting board, slice it in half vertically, then cut each half into one-inch thick steaks. Any loose florets should also be kept to roast alongside the steaks.
  3. Season the Cauliflower: Brush both sides of each cauliflower steak and loose florets with olive oil, then sprinkle with salt. Arrange them on the lined baking sheet.
  4. Prepare the Garlic: Trim the bottom of the garlic head to expose the cloves, drizzle with a teaspoon of olive oil, wrap it tightly in tin foil, and place it on the baking sheet with the cauliflower.
  5. Roast: Bake in the preheated oven for 40-45 minutes, or until the cauliflower is tender and golden.
  6. Toast the Pine Nuts: While the cauliflower roasts, heat one teaspoon of oil in a nonstick skillet over medium-low heat. Add pine nuts and sauté for 2-3 minutes, tossing frequently until golden brown. Be careful not to burn them. Remove from heat and set aside.
  7. Make the Tahini Sauce: In a small bowl, whisk together tahini, salt, and lemon juice until thickened. Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency.
  8. Add Roasted Garlic to Sauce: When the garlic is cool enough to handle, squeeze the softened cloves into the tahini sauce and whisk until creamy and smooth. Refrigerate until ready to serve.
  9. Assemble the Dish: Spoon a generous layer of tahini sauce onto a serving plate. Place the roasted cauliflower steaks on top, then sprinkle with chopped fresh parsley and toasted pine nuts for garnish. Serve immediately.

Notes

  • Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
  • Roasted garlic adds rich depth to the tahini sauce, but if you prefer, you can omit it for a simpler sauce.
  • Toast pine nuts carefully over low heat as they can burn quickly.
  • Leftover tahini sauce can be stored in the refrigerator for up to 3 days.
  • Cauliflower florets that come loose during slicing can be roasted alongside the steaks without wasting any part of the vegetable.

Find it online: https://marthatasty.com/roasted-cauliflower-steaks-with-tahini-sauce-recipe/