Roasted cauliflower steaks combine browned edges with a tender centre. Lemon tahini adds a creamy finish while pomegranate brings a sharp, juicy contrast. A cauliflower usually gives only two sturdy central steaks, so roast the loose florets alongside them and serve the whole tray.
Photo by Monika Grabkowska / Unsplash. Serving suggestion. Presentation may vary.
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Roasted Cauliflower Steaks with Lemon Tahini
Ingredients
- 2 medium cauliflowers, about 1.6 kg total
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 60 g tahini, stirred well
- 2 tablespoons lemon juice
- 1 small garlic clove, finely grated
- 60–90 ml cold water, for the sauce
- 1/8 teaspoon fine salt, for the sauce
- 60 g pomegranate seeds
- 2 tablespoons chopped flat-leaf parsley
Preparation
- Heat the oven to 220°C conventional / 200°C fan. Line two large baking trays with baking paper. Remove cauliflower leaves and trim the stem base without cutting away the core.
- Stand each cauliflower upright. Cut two central steaks about 2–2.5 cm thick, keeping the core attached. Break the remaining cauliflower into large florets.
- Mix oil, cumin, paprika, salt and pepper. Brush both sides of the steaks and toss the florets with the remaining seasoned oil. Arrange in a single layer with space between pieces.
- Roast for 25–30 minutes, turning carefully after 15 minutes and rotating the trays. The thickest stem should be tender when pierced and the edges deeply golden.
- Whisk tahini, lemon juice, garlic and sauce salt. Add cold water gradually until smooth and pourable. It may seize at first, then loosen with more whisking.
- Serve the roasted steaks and florets with the tahini sauce, pomegranate and parsley.
Cutting without waste
Leave the central stalk in place because it holds the slices together. Cut through the middle first, then take a thick slice from each half. Outer slices often break into florets, which is normal. A sharp chef’s knife gives a cleaner cut than a small serrated knife. Roast every usable piece rather than trying to force the whole head into identical steaks.
Browning the cauliflower
Dry cauliflower browns more readily than wet florets. After rinsing, pat it thoroughly dry before seasoning. Spread across two trays so the pieces roast instead of steaming. Keep an eye on small florets, which may finish before the thick steaks. Transfer them to a plate while the larger pieces continue. A tender stem matters as much as colour at the edges.
Making a smooth tahini sauce
Stir the tahini jar first because oil separates naturally from the sesame paste. Lemon juice initially makes tahini thicker. Add water gradually while whisking and it will become pale and smooth. The required water depends on the brand and the age of the jar. Aim for a sauce that falls in a ribbon from the spoon. Taste before adding any extra salt.
Serving as part of a meal
This quantity makes four side servings. For a more substantial meal, serve alongside chickpeas, rice or warm bread prepared separately. Scatter pomegranate shortly before serving so the seeds stay bright and juicy. The sauce contains sesame. Check the tahini label for other allergens and use clean serving utensils when sharing the dish.
Storage and reheating
Refrigerate cooked cauliflower and sauce separately within 2 hours. Use both within 3 days. Reheat the cauliflower in a hot oven until steaming throughout. Stir the chilled sauce and loosen with water if needed. Add fresh parsley and pomegranate after reheating. Freezing cooked cauliflower is possible, but it will become softer when thawed.
Common questions
If the steaks crumble, the core may have been trimmed too deeply or the slices cut too thin. If the surface burns before the centre softens, reduce the oven temperature slightly and continue cooking. A bitter sauce can come from bitter tahini, so taste the paste before making the dressing. The pomegranate is a finishing ingredient and does not need cooking.
Explore another recipe from our kitchen. crispy homemade falafel chickpeas.