Name: Smoky Cauliflower Steaks with Garlic Lemon Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan/Plant-Based
Ingredients: 1 large head of cauliflower; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon chili powder (optional, for heat); Salt and pepper to taste; 1/2 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 1/4 cup water (adjust for consistency); 1 teaspoon maple syrup (optional, for a touch of sweetness); Salt to taste; Chopped parsley or cilantro; Lemon wedges; Toasted pine nuts or seeds

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Introduction

Smoky Cauliflower Steaks with Garlic Lemon Sauce are a delicious and satisfying plant-based dish that combines bold spices and creamy tangy sauce. Perfect as a main or side, this recipe highlights cauliflower’s hearty texture enhanced by a smoky spice rub.

A black pan holds three pieces of roasted cauliflower with a dark brown, almost charred surface. Each piece is thick and has a rough texture. A light cream sauce with green herb pieces is drizzled over the cauliflower, pooling slightly at the base. Small green herb sprigs are scattered on top and around the dish, adding a fresh look. The pan sits on a white marbled surface, and soft natural light shines from the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder (optional, for heat)
Salt and pepper to taste
1/2 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
1/4 cup water (adjust for consistency)
1 teaspoon maple syrup (optional, for a touch of sweetness)
Optional garnishes: chopped parsley or cilantro, lemon wedges, toasted pine nuts or seeds

Instructions

Step 1: Preheat your oven to 425°F (220°C). Remove the outer leaves and trim the stem of the cauliflower while keeping the core intact. Slice the cauliflower into 3/4-inch thick “steaks” (you’ll get about 2-3 full steaks, plus extra florets).
Step 2: Brush both sides of the cauliflower steaks with olive oil. In a small bowl, mix smoked paprika, cumin, garlic powder, chili powder, salt, and pepper, then sprinkle this spice blend evenly over the steaks.
Step 3: Place the cauliflower steaks on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until golden and tender with crispy edges.
Step 4: Meanwhile, prepare the garlic lemon sauce by whisking together tahini, lemon juice, minced garlic, water, and maple syrup (if using) in a small bowl. Adjust the water to reach a smooth, pourable consistency.
Step 5: Arrange the roasted cauliflower steaks on a serving platter. Drizzle generously with the garlic lemon sauce and garnish with chopped parsley, lemon wedges, or toasted seeds as desired.

Tips & Variations

Use extra-firm cauliflower heads for clean, sturdy steaks that hold together well while roasting.
For more heat, increase the chili powder or add a pinch of cayenne pepper to the spice rub.
Swap tahini in the sauce for vegan yogurt or cashew cream for a different creamy texture.
Try grilling the cauliflower steaks instead of roasting for a smoky char flavor.

Storage

Store leftover cauliflower steaks and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steaks gently in a skillet or oven to keep them crispy. The sauce can be served cold or at room temperature.

How to Serve

The image shows four thick cauliflower slices with a dark brown charred pattern on their golden surface, sitting in a black cast iron pan. The cauliflower is covered unevenly with a creamy light beige sauce that pools around the slices. Small green herb pieces are scattered on top of the cauliflower and sauce, adding a fresh contrast in color. The pan rests on a white marbled surface with green herbs placed on the top left corner of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Fresh cauliflower is best for steaks because it holds shape better. Frozen cauliflower tends to be too soft and watery, making it difficult to slice and roast evenly.

How do I know when the cauliflower steaks are done?

The cauliflower should be tender when pierced with a fork and have golden, crispy edges from roasting. Typically, this takes about 20-25 minutes at 425°F (220°C), flipping halfway through.