cauliflower steaks w/ tahini dressing


Serves 2-3

  • olive oil for roasting
  • 1 large cauliflower
  • 1/2 lemon (juice)
  • 1 tsp cumin ground
  • handful of chopped parsley
  • handful of roasted slithered almonds or pine nuts (optional)


  • 1/3 cup tahini
  • 1/2 lemon (juice)
  • 3 garlic cloves, crushed
  • 1 tbsp cumin
  • 2-4 tbsp ice water


  1. Preheat oven to 180 degrees, fan forced.
  2. Cut the cauliflower into steak chunks about 2 inches thick. You should get about 3 from 1 cauliflower, some may fall apart just roast those bits as well.
  3. Place the cauliflower on a baking tray and drizzle olive oil all over, rub it in gently so that all the cauliflower is covered. Sprinkle over cumin, salt and pepper and drizzle lemon juice over. Place in the oven to bake for about 15 minutes or until golden brown, remove the tray and gently flip the cauliflower. Roast for another 15 minutes on the opposite side.
  4. For the sauce whisk all of the ingredients besides the water in a bowl. Add the iced water to make the mixture smooth, do this by adding a few tbsp at a time until you have a smooth consistency.
  5. Optional to either pour the sauce over the cauliflower then cook for a further 5-10 minutes or serve with the sauce fresh.
  6. Dress with chopped parsley and nuts and enjoy!

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