Description
Hearty cauliflower steaks roasted until golden and tender, topped with a creamy lemon-tahini sauce and fresh pomegranate seeds for a vibrant, plant-based meal.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, leaves trimmed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons fresh 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.
- Slice cauliflower into 1-inch thick steaks from the center, keeping the core intact to hold slices together. Reserve smaller florets for another use.
- Brush both sides of cauliflower steaks with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
- While roasting, whisk tahini, lemon juice, and water in a bowl until smooth. Add more water if needed for a drizzling consistency.
- Place roasted cauliflower steaks on a serving plate. Drizzle with lemon-tahini sauce, then top with pomegranate seeds and parsley.
Notes
You can customize the seasonings to taste.