Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- Prepare the cauliflower: Brush the cauliflower steaks with olive oil, then sprinkle them with smoked paprika, salt, and black pepper.
- Roast: Place the seasoned cauliflower on a baking sheet and roast for 25–30 minutes, or until golden and tender.
- Make the tahini sauce: While the cauliflower is in the oven, whisk together the tahini, lemon juice, warm water, minced garlic, and a pinch of salt in a bowl until smooth.
- Serve: Drizzle the tahini sauce over the roasted cauliflower steaks. Top with pomegranate seeds and garnish with chopped parsley if desired. Serve warm.
Best ways to enjoy it
For an elevated presentation, serve these roasted cauliflower steaks on a large platter, drizzled with lemon-tahini sauce and a generous handful of pomegranate seeds. Pair them with quinoa or couscous for a hearty meal. You could also serve with a light salad or some grilled vegetables on the side. This dish pairs wonderfully with a glass of chilled white wine or a refreshing mint tea.
How to store
To keep any leftovers fresh, let the roasted cauliflower steaks cool completely before storing them in an airtight container in the fridge. They’ll last for up to three days. If you plan to store the tahini sauce, keep it separately to maintain its creamy texture. Reheat the cauliflower gently in the oven to preserve its flavor and texture, or enjoy it cold as part of a salad.
Pro chef tips
- Make the tahini sauce ahead of time: This will allow the flavors to meld beautifully. Store it in the fridge and shake it before drizzling.
- Cutting evenly: Make sure to cut the cauliflower into even, thick slices to ensure they roast evenly. A wider cut forms a better steak.
- Experiment with spices: Don’t hesitate to add your favorite spices, like cumin or coriander, to the oil before brushing the cauliflower.
Creative twists
Feel free to switch up the flavors! Try adding a sprinkle of chili flakes for a spicy kick or switch pomegranate for roasted nuts, like almonds or walnuts, for a different crunch. You could also add a dash of balsamic vinegar for a tangier sauce or incorporate fresh herbs for extra freshness.
FAQs
How long does it take to make this dish?
From start to finish, you’ll spend about 40 minutes in total. The active prep takes around 10 minutes, while roasting takes 25-30 minutes.
Can I make this recipe vegan?
Absolutely! This recipe is already vegan, as it contains no animal products. The tahini sauce pairs beautifully with the roasted cauliflower.
What should I do with leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) until warmed through.
Now, get ready to impress and delight with this striking and scrumptious roasted cauliflower dish! Enjoy!
