If you’ve read my post on Cauliflower Olivier Salad, you know how much I love this humble vegetable! When it comes to versatility, you simply can’t beat cauliflower! With its relatively mild and neutral flavour, cauliflower goes well with all kinds of herbs, spices and sauces. It’s like a blank canvas waiting to be painted! It’s also a great low carb substitute in fried rice, mashed potatoes and potato salads. A couple weeks ago I made cauliflower hummus and I can’t even tell you how delicious that was!

I got the idea for this recipe from Samak Tajin, a Lebanese fish dish that a Lebanese friend introduced me to years ago. I hadn’t made this dish in a long time, but it came to mind recently when I was looking for ways to use my big jar of tahini. I didn’t have fish on hand, but I did have a head of cauliflower—so I figured, why not make a vegetarian version?

And let me tell you, it turned out amazing! I mean, you can’t really go wrong with a garlicky, lemony tahini sauce with onions, but this exceeded my expectations. If I hadn’t stopped myself, I probably could’ve eaten three or four “steaks” (that’s an entire head of cauliflower!) in one sitting!

So for all you cauliflower lovers out there, here’s another tasty way to enjoy it. In a way, it’s actually even easier than cauliflower rice or mashed potatoes since there’s no grating or mashing involved. I know I’ll be making this regularly from now on!

Did you make this recipe?

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ROASTED CAULIFLOWER STEAKS WITH TAHINI

Makes 4-6 steaks

Ingredients:

2 large cauliflower, cut into 3/4″ thick slices
2 medium onions, thinly sliced
5 tablespoons olive oil, divided
1-1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 teaspoon paprika
5 cloves garlic, mashed to a pulp
1/2 cup tahini
1/2 cup water
1/3 cup lemon juice
Toasted Pine nuts, for garnish
Small handful of parsley, roughly chopped, for garnish

Method:

1. Preheat oven to 400F.

2. In a small bowl, combine 2 tablespoons olive oil, 1/2 teaspoon salt, pepper and paprika. Brush mixture on both sides of the cauliflower steaks and then place in baking pan (you can add in the leftover cauliflower ends or save them for another use). Bake 15 minutes, then turn steaks over and bake another 10-15 minutes. While steaks are in the oven, prepare the tahini sauce.

3. In a medium bowl, mix together garlic and 1 teaspoon salt. Add tahini, water and lemon juice. Mix well and set aside.

4. Heat 3 tablespoons of olive oil in a large skillet. Sauté onions until soft and browned.

5. Add the tahini mixture. Cook for a few minutes, and simmer for one minute.

6. Place cauliflower steaks on serving plates, and pour tahini sauce on top.

7. Garnish with toasted pine nuts and parsley.

8. Serve hot or cold/room temperature.