Roasted Cauliflower Steaks with Tahini and Pine Nuts. A delicious vegan dish that even meat lovers will enjoy!
Roasted Cauliflower Steaks With Tahini
Our sister Rebecca and her family came to visit from Israel recently. They spent the whole summer here with us, and it has been one of the best we've had so far.
Both Rebecca and her husband know their way around the kitchen incredibly well. Having them here cooking for Shabbat every week was such a treat! Every Friday night, the table as filled with delicious salatim and appetizers. So much so, that by the time the main course came, we were all so full we couldn't even touch it! From Haim's famous Fried Eggplant And Pickle Salad to a Warm Turmeric Celery Salad, we just couldn't get enough of them.
One of our favorites was our sister's interpretation of the traditional Fried Cauliflower With Tahini dish. Instead of frying the cauliflower, Rebecca covered the whole head with tahini sauce and roasted it in the oven. It was so incredibly delicious! The cauliflower becomes super tender, almost buttery, and the tahini sauce gives it a big punch of flavor and touch of tang.
Inspired by the traditional fried cauliflower dish our sister's version of it, we created these roasted cauliflower steaks that can be served as a main vegetarian course or shared at the table when you're entertaining. We added some pine nuts because we love how well they compliment the cauliflower and some parsley for a touch of freshness.
How to Roast Garlic for The Tahini Sauce
How to make cauliflower steaks:
- Remove cauliflower leaves and trim the stem, leaving the head intact.
- Place the cauliflower on its side on a cutting board.
- Cut it in half from top to bottom, and slice each half into one-inch thick steaks (some florets might come loose.
- Don’t discard them: You can roast them with the steaks).
OTHER DELICIOUS CAULIFLOWER RECIPES
- Mashed Cauliflower with Herbed Chestnuts
- Cauliflower Hummus
- Cauliflower Pizza Crust
- Cauliflower Rice
- Cauliflower Tacos
- Cauliflower Bowl
- Cauliflower Gratin
- Roasted Cauliflower
- Cauliflower Salad
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Roasted Cauliflower Steaks With Tahini
- Total Time: 1 hour
Description
Roasted Cauliflower Steaks with Tahini and Pine Nuts. A delicious vegetable centered entree that even meat lovers will enjoy!
Ingredients
- 1 large head of cauliflower
- 3 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 head of garlic
- 2 Tbsp raw pine nuts
- 1 tsp avocado, grapeseed or olive oil
- ¼ cup fresh chopped parsley
- For the tahini sauce:
- ¼ cup tahini
- 3 Tbsp lemon juice
- ¼ tsp salt
- 3-4 tablespoon water
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper.
- Remove cauliflower leaves and trim the stem, leaving the head intact. Place the cauliflower on its side on a cutting board. Cut it in half from top to bottom, and slice each half into one-inch thick steaks (some florets might come loose. Don’t discard them: You can roast them with the steaks).
- Carefully brush each side of the cauliflower steaks with the olive oil and season with salt. Place the cauliflower steaks (and florets if any) on the lined baking sheet.
- Cut the bottom of the head of garlic (part of the garlic cloves will be exposed; (check out the how. to images in the post above). Drizzle it with one teaspoon of olive oil, wrap it with tin foil and place on the baking sheet with the cauliflower.
- Bake for 40-45 minutes or until the cauliflower is tender.
- While the cauliflower cooks, prepare the pine nuts. Heat one teaspoon of oil in a nonstick skillet. Add pine nuts and saute over medium-low heat for 2-3 minutes until golden brown, tossing often (pay close attention, they can burn very easily!). Set aside.
- To prepare the tahini, whisk together tahini, salt, and lemon juice in a small bowl until it thickens. Add water, 1 tablespoon at a time, and mix until well incorporated (for a thinner sauce, add more water).
- Once the garlic head is roasted and cool enough to handle, squeeze the cloves into the tahini sauce and whisk until creamy.
- Refrigerate until ready to use. See Note 1.
- Before serving, spoon the tahini sauce on the bottom of a serving plate. Place the cauliflower steaks on top, and sprinkle with parsley and toasted pine nuts.
Notes
- The tahini sauce will thicken slightly when refrigerated. Allow it to come back to room temperature, or add additional water to thin until desired consistency.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 283
- Sugar: 4.7
- Sodium: 815
- Fat: 23
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 8
- Cholesterol: 0
Raquel
Delicious!! I love how you added tahini to the cauliflower, a unique middle eastern twist 🙂
Vicky & Ruth
You know us, we love to add a Middle Eastern Twist when ever we can 🙂
Jocelyne Beelen
I am so excited about this recipe! Cauliflower is such a versatile vegetable, so thanks for posting this unbelievable dish!
Vicky & Ruth
Thank you so much Jocelyne. Stay tuned for more cauliflower recipes...
Morgan
We used to order something like this at a favorite restaurant years ago. It was so tasty— and so over priced! I made this tonight, and it was even tastier (my fussy husband agrees) and so much less expensive!! More tahini and cauliflower are on the shopping list!! Thank you so much— the tahini cauliflower steaks were delicious!!!!
Vicky & Ruth
Thank you Morgan!
Sue
I just made this for dinner as a main-absolutely delicious!! Substituted toasted sunflower seeds for pine nuts-delectable!! Recipe now filed as a favourite-thank you!
Linda
Easy and delicious.
Anne
Definitely a success, I made it as a main course for two adults - my meat loving husband said it’s a ‘do again’ meal.
Vicky and Ruth
Thank you ❤️!
Todd Horton
What a great recipe. I’ve been looking for veggie dishes as a main entree and this is the best one yet. The sauce is so flavorful and earthy. I may have left my sauce a little too thick because you just need a bit of it to transform the cauliflower steaks. I will definitely make this again. Very quick and easy weeknight meal.
Vicky and Ruth
Thank you so much! This is one of our favorite dishes as well!
Jennifer Price
I'm making this tonight. Is it served warm or cold?
The link to the step by step photos takes me to a different recipe.
I'm looking forward to it!
Vicky and Ruth
You can serve this dish warm or at room temperature. We took away the link and added the images on how to roast garlic for the tahini sauce.
Sheryl
Easy, tasty recipe! Thank you for sharing it. I added chickpeas to provide more protein! Nice, flexible dish that fits into my plant-based eating habits!
Vicky and Ruth
I love that you added chickpeas. So glad you enjoyed the recipe!
Michellé
Loved this idea as I was a bit lost when it came to creating new dishes with cauliflower! Since I didnt have Tahini, I used fresh sour cream ("crème fraîche") and mixed in Black Garlic ("ail noir"). Was a great success ... my meat loving hubby even said to make it again 🙂 Many thanks for this inspiring recipe :-))
Vicky and Ruth
Great flavor combination. We will have to give it a try soon. Thank you for sharing.