Middle Eastern · Modern

Roasted Cauliflower Steaks with Tahini and Pomegranate

Name: Roasted Cauliflower Steaks with Tahini and Pomegranate
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 large heads cauliflower; 1/2 cup tahini; 1/4 cup lemon juice; 1 pomegranate, seeded; Fresh mint and parsley; Cumin and coriander; Extra virgin olive oil; Flaky sea salt

Thick-cut cauliflower steaks roasted until golden and crispy, drizzled with creamy tahini sauce and topped with jewel-like pomegranate seeds.

Sofia Andersson

15,600 followers

45 min

Roasted Cauliflower Steaks with Tahini and Pomegranate

The Story

This recipe proves that vegetables can be the star of any meal. The high-heat roasting transforms humble cauliflower into something spectacular.

Ingredients

0/8

Instructions

1
Preheat oven to 425°F (220°C).
2
Cut cauliflower into 1-inch thick steaks from the center.
3
Brush with olive oil, season with spices.
4
Roast for 25-30 minutes until golden and tender.
5
Make tahini sauce by whisking tahini with lemon juice and water.
6
Drizzle steaks with sauce, top with pomegranate and herbs.

Chef's Notes

Save the florets that fall off for another use.
The tahini sauce keeps for a week refrigerated.