Description
Hearty cauliflower steaks roasted with Mediterranean spices, drizzled with creamy tahini sauce and topped with fresh pomegranate seeds for a vibrant, plant-based main dish.
Ingredients
Scale
For the Crust:
- 2 large heads cauliflower, cut into 1-inch thick steaks
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2–3 tablespoons water
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place cauliflower steaks on the baking sheet. Brush both sides with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper.
- Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
- In a small bowl, whisk together tahini, lemon juice, and water until smooth. Add more water if needed for a drizzling consistency.
- Transfer roasted cauliflower to a serving platter. Drizzle with tahini sauce, then top with pomegranate seeds and parsley.
Notes
You can customize the seasonings to taste.