Description
Thick slices of cauliflower roasted until golden and crispy, then topped with fresh parsley and tahini sauce for a flavorful and satisfying plant-based dish.
Ingredients
Scale
- 1 large head of cauliflower, sliced into ¾-inch thick steaks
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- ¼ cup tahini sauce (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Place cauliflower steaks on the lined baking sheet and brush both sides with the seasoned oil mixture.
- Arrange steaks with space between them to allow even roasting.
- Roast for 20 to 25 minutes, flipping halfway through, until edges are golden and centers are tender.
- Sprinkle with fresh parsley and drizzle with tahini sauce if using.
- Serve warm with lemon wedges or your favorite sauce.
Notes
- Keep part of the cauliflower stem intact to hold steaks together.
- Don’t overcrowd the pan—space helps with crispiness.
- Add a quick broil at the end for deeper caramelization.
- Leftovers are great in wraps, salads, or grain bowls.
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 170
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted cauliflower, vegan dinner, healthy side, plant-based main, tahini cauliflower