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 or Everything Bagel Seasoning (all optional)

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. If your head of cauliflower is larger, increase the ingredients in the sauce.

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 with mashed potatoes

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.