Roasted Cauliflower Steaks with Lemon-Tahini & Pomegranate

There’s something utterly satisfying about a beautifully roasted vegetable dish, and roasted cauliflower steaks topped with a luscious lemon-tahini sauce and bright pomegranate seeds do just that! I discovered this recipe on a busy weeknight when I craved something hearty yet healthy, and the result was nothing short of sensational. This dish stands out because it offers a burst of flavors and textures. It’s perfect for impressing guests at a dinner party or simply treating yourself to a nutritious meal.

Reasons to try it

You’ll love this roasted cauliflower dish for several reasons. First, it’s a vibrant, plant-based meal that’s loaded with nutrients. The crispy edges of the roasted cauliflower contrast beautifully with the smooth, tangy tahini sauce, while the pomegranate seeds add a delightful pop of sweetness. Not only is it quick to whip up—ready in about 30 minutes—but it’s also budget-friendly. Ideal for a weeknight dinner or a special occasion!

"I made these cauliflower steaks for my family, and they couldn’t get enough! The lemon-tahini sauce is a game changer—definitely a recipe I’ll be making again!" – Hannah

Preparing Roasted Cauliflower Steaks with Lemon-Tahini & Pomegranate

Getting your hands on this recipe couldn’t be simpler. You’ll start by slicing a large cauliflower into thick steaks. Once you’ve brushed them with seasoning and olive oil, they roast until tender and golden. The tahini sauce comes together with just a few whisked ingredients, and finally, you’ll add the gorgeous pomegranate seeds for a burst of flavor. It’s that straightforward and satisfying!

What you’ll need

• 1 large head cauliflower, sliced into thick ‘steaks’ (700 g)
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon smoked paprika (1 g)
• Salt and black pepper, to taste
• 3 tablespoons tahini (45 g)
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon warm water (15 ml)
• 1 small garlic clove, minced
• 1/4 cup pomegranate seeds (45 g)
• Chopped parsley (optional)

Feel free to swap out the tahini for almond butter if you need a nut-free alternative, or use any seasonal veggies you have on hand past the cauliflower.