Vegan Tahini Cauliflower Steaks

These vegan tahini cauliflower steaks are hearty, flavorful, and make a stunning centerpiece for a plant-based meal. I love how the cauliflower roasts to golden perfection while the tahini sauce adds a rich, tangy, and slightly smoky finish.

Why You’ll Love This Recipe

I like this recipe because it turns a simple cauliflower into something impressive and satisfying. The tahini sauce is creamy and vibrant, and it pairs perfectly with the tender roasted cauliflower. I find it’s a great option when I want a wholesome, plant-based dish that feels both light and filling at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 whole large cauliflower
2/3 cup (150g) tahini
1/3 cup water
1/3 cup lemon juice
3 garlic cloves
1/2 teaspoon sea salt, to taste
1/2 teaspoon dried dill
1/4 teaspoon smoked paprika

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I remove the outer leaves of the cauliflower and trim the stem slightly, keeping the core intact.
3. I slice the cauliflower into thick “steaks,” about 1 to 1 ½ inches wide.
4. I place the steaks on the prepared baking sheet and brush both sides lightly with olive oil or water to help them roast.
5. I roast the cauliflower for about 25–30 minutes, flipping halfway, until golden and tender.
6. While the cauliflower cooks, I prepare the tahini sauce by blending tahini, water, lemon juice, garlic, sea salt, dill, and smoked paprika until smooth and creamy. I adjust the consistency with a little extra water if needed.
7. I serve the roasted cauliflower steaks warm, drizzled generously with the tahini sauce.

Servings and Timing

This recipe makes about 4 servings, depending on the size of the cauliflower. It takes around 10 minutes of prep time and 30 minutes of roasting, so in about 40 minutes I have a beautiful plant-based main dish ready.

Variations

Sometimes I sprinkle the cauliflower with cumin or curry powder before roasting for a different flavor. I also like topping the finished dish with fresh herbs like parsley or cilantro. For extra crunch, I add roasted chickpeas or toasted pine nuts on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the cauliflower in the oven at 350°F (175°C) for about 10 minutes until warmed through. I keep the sauce separate and drizzle it on after reheating to maintain the best texture.

FAQs

Can I cut the cauliflower into florets instead of steaks?

Yes, I can roast florets instead, though the presentation will be different.

Do I need to use smoked paprika?

No, I don’t. It adds a nice smoky flavor, but I can leave it out or replace it with regular paprika.

How do I keep the cauliflower steaks from falling apart?

I make sure to cut through the core when slicing, which helps the steaks hold together better.

Can I grill the cauliflower instead of roasting?

Yes, I can grill the steaks over medium heat until tender and charred, flipping carefully.

Is the tahini sauce supposed to be thick?

Yes, but I adjust with extra water until I get the creamy, pourable texture I like.

Can I make the tahini sauce ahead of time?

Yes, I often prepare it a day in advance and keep it in the fridge. It may thicken, so I stir in a splash of water before serving.

Can I use another sauce instead of tahini?

Definitely. I sometimes serve the steaks with chimichurri, pesto, or a cashew cream.

How do I make this dish spicier?

I add a pinch of cayenne pepper or chili flakes to the tahini sauce for extra heat.

What can I serve with cauliflower steaks?

I like pairing them with quinoa, couscous, or a fresh green salad for a complete meal.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free and vegan.

Conclusion

These vegan tahini cauliflower steaks are simple yet impressive, with bold flavors and a satisfying texture. I love how easy they are to make, and with the creamy tahini sauce on top, they always feel like a special dish worth serving for any occasion.

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