Roasted Cauliflower Steak with Tahini Sauce and Pomegranate Seeds
Theseroasted cauliflower steaks are seasoned with smoky spices, topped with creamytahini sauce, and garnished with bright pomegranate seeds and fresh herbs. Astunning and flavorful plant-based dish perfect for dinner or as a side.
Ingredients
- - 1 large head of cauliflower
- - 3 tablespoons olive oil
- - 1 teaspoon smoked paprika
- - 1 teaspoon cumin
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/2 cup tahini
- 1/4 cup cold water plus more as needed
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced (for tahini sauce)
- 1/4 cup pomegranate seeds
- Fresh parsley or mint for garnish
Instructions
- Prepare the Cauliflower Steaks: Preheat the oven to 425°F (220°C). Cut the cauliflower into 1-inch-thick steaks, brushing both sides with olive oil and seasoning with smoked paprika, cumin, garlic, salt, and pepper.
- Roast the Cauliflower: Place the cauliflower steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Make the Tahini Sauce: In a small bowl, whisk together the tahini, water, lemon juice, minced garlic, and salt. Add more water as needed to achieve a smooth, pourable consistency.
- Plate and Garnish: Place the roasted cauliflower steaks on plates, drizzle with tahini sauce, and sprinkle with pomegranate seeds. Garnish with fresh herbs and serve.