Cauliflower Steak Recipe

Cauliflower steaks with tahini sauce, pumpkin seeds, and parsley on a serving plate.

Large, flat pieces of cauliflower resemble "steaks" in this tasty dish.

Course Main Course, Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings as a main

Calories 594kcal

Author Lizzie Streit, MS, RDN

Ingredients

Cauliflower steaks

1 large head cauliflower
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup pepitas dry roasted and salted (aka pumpkin seeds)

Tahini sauce

⅓ cup tahini runny and stirred well
3 to 4 tablespoons fresh lemon juice from 1 small or ½ large lemon
1 teaspoon pure maple syrup
2 to 3 tablespoons finely chopped fresh parsley more for garnish
¼ to ½ teaspoon kosher salt
¼ cup ice cold water

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F/218 degrees C. Line a rimmed baking sheet with parchment paper. If you want them to be extra crispy, don’t use parchment paper and instead brush the baking sheet with a light coating of olive oil.
Rinse the cauliflower under cold water to clean. Pat dry, being careful to remove any excess water that would prevent the cauliflower from getting crispy in the oven.
Prepare the cauliflower by removing the leaves and slightly trimming the stem without slicing it fully off. Cut the cauliflower lengthwise from the head through the core, making 1 to 1.5-inch slices that resemble flat "steaks."
Depending on the size of your cauliflower, you may slice between 4 and 6 flat pieces. Try to make them roughly the same thickness so that they cook evenly. The pieces from the middle will be the sturdiest, since they contain the core. The edge pieces may fall apart a little, but they can still be roasted alongside the thicker steaks.
Transfer the cauliflower steaks to the lined baking sheet. Arrange them in an even layer. If they are too close together or overlapping, use two baking sheets.
In a small bowl, whisk together the olive oil, garlic powder, salt, and pepper until smooth.
Brush each side of each steak with the olive oil mixture.
Bake for approximately 25 to 30 minutes until golden brown and tender when poked with a fork. Flip the cauliflower very gently and only once, halfway through cooking time, to prevent them from falling apart.
While the cauliflower is roasting, prepare the tahini sauce. Whisk the tahini, lemon juice, maple syrup, parsley, and salt in a measuring cup or bowl until smooth. It will stiffen up, so add up to ¼ cup ice cold water slowly, and whisk as you go to get a runnier sauce that can be easily drizzled.
When the cauliflower is finished, transfer to a serving plate and drizzle with sauce. Sprinkle with pepitas, and garnish with more parsley. Enjoy!
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Notes

You will likely have some stray cauliflower florets after you cut the steaks. You can toss them in olive oil, salt, and pepper, and roast them on the same sheet as the steaks (if it's too crowded, use another sheet). Eat them on their own with the leftover sauce or add them to salads.
Store leftover steaks and sauce in separate containers in the fridge for 2 to 3 days. Reheat the steaks in a skillet with a little oil over medium heat for 8 to 10 minutes until warm or in the oven on a baking sheet for 8 to 10 minutes at 350 degrees F.

Nutrition