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Easy Kosher Cauliflower Steaks With Tahini Sauce

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: garlic powder. Pesach recipes and menu planner

Pareve

Cauliflower steaks are thick slabs cut from a whole head of cauliflower, roasted at high heat until deeply caramelized and served with a creamy lemon tahini sauce and fresh parsley. They’re hearty enough to be a vegetarian main.

Cutting and Roasting

Trim the leaves and cut the head from top to bottom through the core into 3/4- to 1-inch slabs; the core holds them together. Thinner slabs fall apart, and thicker ones stay raw in the middle. The loose florets can be roasted alongside. Brush with oil, season and roast on a hot sheet pan, flipping once, until golden.

Kosher Notes

Cauliflower steaks and tahini sauce are pareve, so they fit any meal. Check the cauliflower for insects, as kashrut requires, by soaking and inspecting between the florets.

Make-Ahead

The tahini sauce keeps for 3 days; thin it with warm water. Sumac or za’atar in the sauce adds extra flavor.

Easy Kosher Cauliflower Steaks With Tahini Sauce
Thick slices of cauliflower roasted until golden and served with creamy tahini sauce make an impressive and delicious kosher main or side dish.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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