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.