Roasted Cauliflower Steaks with Lemon Tahini & Pomegranate
This stunning dish transforms humble cauliflower into a vibrant, satisfying main course or side. The crispy, caramelized cauliflower steaks are perfectly complemented by a creamy, tangy tahini sauce and the sweet-tart pop of pomegranate arils.
Ingredients
For the Cauliflower Steaks:
· 1 large head of cauliflower (choose one that feels heavy for its size)
· 3 tablespoons olive oil (or avocado oil)
· 1 teaspoon ground cumin
· 1 teaspoon smoked paprika
· ½ teaspoon garlic powder
· ½ teaspoon sea salt, plus more to taste
· ¼ teaspoon black pepper
· Optional: Pinch of red pepper flakes
For the Lemon Tahini Drizzle:
· ¼ cup tahini (well-stirred)
· 3 tablespoons fresh lemon juice (about 1 lemon)
· 2 tablespoons warm water (plus more as needed)
· 1 small garlic clove, minced or grated
· ¼ teaspoon sea salt
· Optional: 1 tablespoon chopped fresh parsley or cilantro
For Serving:
· ¼ cup pomegranate arils
· 2 tablespoons chopped fresh parsley or cilantro
· 1-2 tablespoons toasted pine nuts or slivered almonds (optional)
Instructions
1. Prep the Cauliflower:
· Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
· Remove the outer leaves from the cauliflower, but keep the core intact. Place the cauliflower stem-side down on a cutting board.
· Using a large, sharp knife, slice the cauliflower from top to bottom into ¾-inch thick “steaks.” You will get 2-3 large steaks from the center. The outer florets will break off—reserve them! Toss them with a bit of oil and spices to roast alongside the steaks as extra nuggets.
2. Season & Roast:
· In a small bowl, mix the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
· Place the cauliflower steaks and florets on the prepared baking sheet. Brush or rub the oil-spice mixture generously over both sides of each steak and toss the florets in any remaining oil.
· Roast for 20-25 minutes, carefully flipping the steaks halfway through, until they are deeply golden brown, tender, and crispy on the edges. The florets may cook faster; remove them early if needed.
3. Make the Tahini Drizzle:
· While the cauliflower roasts, prepare the sauce. In a medium bowl, whisk together the tahini and lemon juice. It will thicken and seize up at first—this is normal.
· Add the warm water, minced garlic, and salt. Whisk vigorously until smooth and creamy, adding another tablespoon of water if needed to reach a drizzle-able consistency. Taste and adjust salt or lemon as desired.
4. Assemble & Serve:
· Arrange the roasted cauliflower steaks on a serving platter. Scatter the roasted florets around them.
· Drizzle generously with the lemon tahini sauce.
· Sprinkle with pomegranate arils, fresh herbs, and toasted nuts (if using). Serve immediately while the cauliflower is hot and crispy.
Tips for Success
· Cutting Steaks: Don’t worry if the steaks break apart a little at the edges. You can press them back together on the pan. The rustic look is part of the charm.
· Tahini Tip: If your tahini sauce is too thick, just add more warm water, a teaspoon at a time, until it’s perfect for drizzling.
· Flavor Boost: For extra richness, add a teaspoon of maple syrup or honey to the tahini sauce.
· Make it a Meal: Serve over a bed of lemon-herb quinoa, farro, or a simple green salad to make it a complete, protein-packed vegetarian meal.
This dish is a beautiful celebration of textures and flavors—earthy, smoky, creamy, tangy, and sweet. It’s as impressive for a dinner party as it is perfect for a flavorful weeknight meal.