Thick-cut cauliflower steaks roasted until golden and tender, finished with a creamy tahini drizzle, fresh herbs, and juicy pomegranate seeds—an elegant, plant-based dish that bursts with color and flavor. This recipe turns humble cauliflower into a visually stunning and deliciously satisfying entrée or side dish perfect for dinner parties, holidays, or a nourishing weekday meal.

Why You’ll Love This Recipe

This recipe brings together simplicity and sophistication in one beautifully plated dish. The roasted cauliflower develops a deep, nutty flavor with crisp, caramelized edges. The creamy tahini drizzle adds richness, while the pomegranate seeds provide a refreshing burst of sweetness and acidity. It’s naturally vegan, gluten-free, and packed with nutrients—making it a modern favorite among plant-based dishes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large head cauliflower
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the Tahini Sauce:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup or honey
• 2 tablespoons warm water (more if needed)
• Salt, to taste

Toppings:

• ¼ cup pomegranate seeds
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
2. Remove the outer leaves of the cauliflower and trim the base stem while keeping the core intact. Slice the cauliflower vertically into ¾-inch thick steaks.
3. Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
4. Roast in the oven for 25–30 minutes, flipping halfway through, until the steaks are golden brown and tender with slightly crispy edges.
5. While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), warm water, and a pinch of salt. Add more water if needed to achieve a smooth, pourable consistency.
6. Once roasted, transfer the cauliflower steaks to a serving platter. Drizzle with tahini sauce and top with pomegranate seeds and chopped parsley.
7. Serve warm, either as a main dish or as a vibrant side.

Servings and timing

This recipe serves 2 as a main or 4 as a side dish.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Spicy Version: Add a pinch of cayenne or chili flakes to the seasoning mix.
• Nutty Finish: Garnish with toasted pine nuts or slivered almonds for added crunch.
• Creamy Twist: Mix Greek yogurt into the tahini sauce for a tangier, creamier finish (if not vegan).
• Citrus Zest: Add orange zest to the tahini sauce for a bright flavor contrast.
• Middle Eastern Touch: Sprinkle with za’atar or sumac for deeper regional flavor.

storage/reheating

Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10–12 minutes until warmed through and slightly crisp.
It’s best to store the tahini sauce separately and drizzle fresh when serving. If the sauce thickens in the fridge, loosen it with a bit of warm water before using.

FAQs

What is a cauliflower steak?

A cauliflower steak is a thick, cross-sectional slice of cauliflower roasted or grilled as a hearty plant-based entrée or side dish.

Can I use frozen cauliflower for this recipe?

No, fresh cauliflower is essential for slicing into steaks and roasting evenly without becoming mushy.

How do I prevent the cauliflower from falling apart?

Cut the steaks from the center of the head where the core helps hold them together. Use a sharp knife and handle carefully.

Is the tahini sauce vegan?

Yes, the sauce is naturally vegan if made with maple syrup. Use agave or omit the sweetener if preferred.

Can I make the tahini sauce ahead of time?

Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator. Stir well before use.

What can I substitute for pomegranate seeds?

Use dried cranberries, chopped dates, or fresh red grapes for a similar burst of sweetness.

Can I grill the cauliflower steaks instead of roasting?

Yes, grill over medium heat for 5–7 minutes per side, or until tender and charred.

What should I serve with cauliflower steaks?

Pair them with grains like couscous, quinoa, or lentils, or serve alongside a green salad or roasted potatoes.

Are these suitable for meal prep?

Yes, you can roast the cauliflower and store it for up to 3 days. Reheat and add toppings just before serving.

Can I double the recipe?

Absolutely. Just ensure the cauliflower steaks are spread in a single layer on the baking sheet to allow proper roasting.

Conclusion

Roasted cauliflower steaks with tahini drizzle and pomegranate offer a striking and flavorful plant-based dish that’s as beautiful as it is delicious. With minimal ingredients and simple steps, this recipe brings together rich, roasted notes, creamy dressing, and bright, juicy pops of flavor. Whether served as a meatless main or an elegant side, it’s a dish that satisfies and impresses with ease.

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