Smoky Cauliflower Steaks with Garlic Lemon Sauce Recipe
Smoky Cauliflower Steaks with Garlic Lemon Sauce is a flavorful and hearty vegetarian dish featuring thick cauliflower slices seasoned with a smoky spice blend and roasted to perfection. Served with a creamy, tangy tahini-based garlic lemon sauce, this recipe offers a delicious, plant-based meal that combines bold flavors and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan/Plant-Based
- Diet: Vegan
Ingredients
Scale
For the Cauliflower Steaks:
- 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
For the Garlic Lemon Sauce:
- 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
Optional Garnishes:
- Chopped parsley or cilantro
- Lemon wedges
- Toasted pine nuts or seeds
Instructions
- Prepare the Cauliflower Steaks: 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, with extra florets from the sides). Brush both sides of the steaks with olive oil and sprinkle with the spice mixture made from smoked paprika, cumin, garlic powder, chili powder, salt, and pepper.
- Roast the Cauliflower: Place the cauliflower steaks on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the steaks are golden, tender, and have crispy edges.
- Make the Garlic Lemon Sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and maple syrup if using. Adjust the consistency by adding more water as needed until the sauce is smooth and pourable.
- Assemble and Serve: Arrange the roasted cauliflower steaks on a serving platter. Drizzle generously with the garlic lemon sauce. Garnish with chopped parsley or cilantro, lemon wedges, and toasted pine nuts or seeds for added flavor and texture.
Notes
- The chili powder is optional and can be omitted for a milder flavor.
- The garlic lemon sauce can be adjusted in thickness by varying the water amount.
- Use parchment paper to prevent sticking and make cleanup easier.
- Leftover cauliflower steaks can be refrigerated for up to 3 days and reheated in the oven.
- For additional protein, consider serving with a side of quinoa or chickpeas.
Keywords: cauliflower steaks, smoky cauliflower, garlic lemon sauce, vegan main dish, roasted cauliflower, plant-based recipe, tahini sauce
