Easy Kosher Cauliflower Steaks With Tahini Sauce

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I used to think cauliflower was boring until I discovered the magic of turning a whole head into thick, meaty steaks. These slabs of cauliflower get beautifully caramelized edges when roasted at high heat, and they’re substantial enough to serve as a main course. The trick is cutting them thick enough that they hold together but not so thick that the center stays raw.

Cauliflower steaks have become popular in restaurants over the past few years, and for good reason. They’re naturally vegan and can easily fit into a kosher meal whether you’re serving it alongside meat or dairy dishes. I love serving these with a creamy tahini sauce that brings richness without any dairy at all. The nutty sesame flavor pairs perfectly with the mild sweetness of roasted cauliflower.

Getting Perfect Cauliflower Steaks Every Time

The key to success here is getting your oven really hot and not moving the cauliflower around too much while it roasts. You want those beautiful golden brown spots that develop when the natural sugars caramelize. I brush the steaks with olive oil and season generously with salt and pepper before they go in the oven. Some people like to add garlic powder or paprika, but I prefer to keep the cauliflower simple and let the tahini sauce do the heavy lifting flavor-wise.

Why Tahini Sauce Makes Everything Better

This makes an excellent side dish for Shabbat dinner or a light weeknight main course served with some crusty bread and a simple salad. The tahini sauce keeps well in the fridge for several days, so you can make it ahead of time. I often double the sauce recipe because it’s fantastic drizzled over roasted vegetables, grilled chicken, or even used as a salad dressing thinned out with a little extra lemon juice.

Easy Kosher Cauliflower Steaks With Tahini Sauce - Mediterranean recipe
I used to think cauliflower was boring until I discovered the magic of turning a whole head into thick, meaty steaks. These slabs of cauliflower get beautifully caramelized edges when roasted at high heat, and they're substantial enough to serve as a main course. The trick is cutting them thick enough that they hold together but not so thick that the center stays raw. Cauliflower steaks have become popular in restaurants over the past few years, and for good reason. They're naturally vegan and can easily fit into a kosher meal whether you're serving it alongside meat or dairy dishes. I love serving these with a creamy tahini sauce that brings richness without any dairy at all. The nutty sesame flavor pairs perfectly with the mild sweetness of roasted cauliflower. The key to success here is getting your oven really hot and not moving the cauliflower around too much while it roasts. You want those beautiful golden brown spots that develop when the natural sugars caramelize. I brush the steaks with olive oil and season generously with salt and pepper before they go in the oven. Some people like to add garlic powder or paprika, but I prefer to keep the cauliflower simple and let the tahini sauce do the heavy lifting flavor-wise. This makes an excellent side dish for Shabbat dinner or a light weeknight main course served with some crusty bread and a simple salad. The tahini sauce keeps well in the fridge for several days, so you can make it ahead of time. I often double the sauce recipe because it's fantastic drizzled over roasted vegetables, grilled chicken, or even used as a salad dressing thinned out with a little extra lemon juice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Cauliflower Steaks
  • 2 large heads cauliflower about 2-3 pounds each
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder optional
For the Tahini Sauce
  • 1/3 cup tahini well stirred
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 2 tablespoons warm water more as needed
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Prepare the Cauliflower
  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Remove leaves and trim the stem of each cauliflower head, but keep the core intact. Place cauliflower stem-side down on cutting board.
  3. Using a large knife, slice each head vertically into 3/4-inch thick steaks, starting from the center. You should get 2-3 good steaks per head, plus some florets that break off.
  4. Arrange cauliflower steaks and any loose florets on the prepared baking sheet. Brush both sides with olive oil and season with salt, pepper, and garlic powder if using.
Roast and Make Sauce
  1. Roast for 25-30 minutes, flipping once halfway through, until edges are golden brown and cauliflower is tender when pierced with a fork.
  2. While cauliflower roasts, make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt.
  3. Gradually add warm water, 1 tablespoon at a time, whisking until sauce reaches a pourable consistency. Taste and adjust seasoning with more salt or lemon juice as needed.
  4. Transfer roasted cauliflower to serving plates, drizzle with tahini sauce, and garnish with chopped parsley. Serve immediately.

Notes

The tahini sauce can be made up to 3 days ahead and stored in the refrigerator. Thin with additional warm water if it thickens. Leftover cauliflower steaks reheat well in a 350°F oven for 10-15 minutes. For extra flavor, try adding a pinch of sumac or za'atar to the tahini sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 485mg 21%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 7g 14%
*Percent Daily Values are based on a 2,000 calorie diet.
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