Tahini Cauliflower Steaks


  • Head of Cauliflower
  • 4 Tbls Tahini
  • 1 Tbls Lemon Juice
  • 1 tsp Smoked Paprika
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • Dash of ground pepper
  • 2 Garlic Cloves, minced
  • 1/4 cup Pumpkin or Sesame Seeds (opt)

Preheat oven to 425

Trim away cauliflower leaves and cut head lengthwise (cut top to bottom) into 1″ thick steaks.

In a medium bowl, mix the tahini, lemon juice, smoked paprika, olive oil, salt, pepper, and minced garlic.

Coat all sides of the cauliflower steaks (and any remaining pieces). Place on a foil, parchment paper, or baking mat covered baking sheet. Place in oven.

Roast for 20 minutes. Check for doneness using a fork to make sure the thickest part is tender.

Serve on a bed of mashed potatoes or Red Lentil Skordalia*. Garnish with seeds. Served with a lemon wedge.

Notes: I am going to try making the tahini mix more liquid and marinating the steaks in the liquid for some hours first. I think it will work well. I also want to try doing that, but coating the outside in a panko type coating.

Red Lentil Skordalia

  • 2 med Russet Potatoes, cubed
  • 1/2 Cup Dried Red Lentils (can use other types of Lentils)
  • 1/2 oz fresh dill or 2 Tbls dried dill
  • 2 Tbls White Vinegar
  • 1 Tbls Olive Oil
  • 2 Garlic Cloves, minced
  • Salt and Pepper

Add lentils and potatoes with pinch of salt to a pot with 1 and 1/2 cup boiling water. You can use more water to start and pour the excess off. Boil for 14-15 minutes until lentils are soft and potatoes are fork tender.

If there is excess water, pour it off now. Add in dill, vinegar, garlic, olive oil to the lentils and potatoes. Mash.

Season to taste. This will need salt and pepper.