Crisp at the edges, tender at the center, these Cauliflower Steaks deliver big flavor with minimal fuss. Seared in spiced butter, roasted to perfection, and set over a creamy tahini-yogurt sauce, they’re finished with a warm drizzle of smoky almond-paprika butter. Simple, bold, and absolutely worth making.
Why you should try this recipe
- Deep, developed flavor – Searing the cauliflower first creates a golden, lightly charred crust that’s packed with savory depth. A quick roast in the oven finishes the job, turning the center meltingly tender without losing that crisp edge.
- Layers of flavor and texture – There’s something deeply satisfying about the contrast here: warm, caramelized cauliflower against cool, creamy tahini-yogurt sauce, finished with a drizzle of smoky almond-paprika butter. It’s rich, tangy, nutty—and just a little bit addictive. Curious about other ways to use smoked paprika? Try it in my Portobello Mushroom Burgers!
- Flexible yet elegant – These cauliflower steaks are just as at home on a busy weeknight as they are on a dinner party menu. Pair them with Carrot and Red Lentil Soup or Oven-Baked Coconut Basmati Rice for a cozy, casual meal, or go luxe with Pommes Anna and Mini Chocolate Lava Cakes for a special occasion.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Cauliflower – With its dense texture and natural nuttiness, cauliflower holds up beautifully to both searing and roasting—it stays intact while developing a lovely golden crust. Look for a head that feels heavy for its size, with tightly packed, creamy-white florets and crisp green leaves. Avoid any that have brown spots or appear dry.
- Tahini – This sesame paste adds earthy depth and just a hint of bitterness, balancing the tanginess of the yogurt in the sauce. For the silkiest, most flavorful result, choose a tahini made from hulled sesame seeds—creamy and pourable, never chalky or separated. If you’ve got extra tahini, try it in Mutabbal or White Bean Dip with Artichoke for a deliciously creamy dip!
- Flaked almonds – These almonds have been blanched and thinly sliced, perfect for toasting into delicate, nutty crisps. Slivered or sliced almonds work just as well if that’s what you have on hand.
Love roasted veggies? Check out my Roasted Brussels Sprouts And Sweet Potatoes With Sumac Lime Butter.
How to cut cauliflower steaks?
Step 1. Prep the cauliflower – Rinse the cauliflower under cold running water and pat it dry. Trim the stem (you can leave some of the outer leaves intact if they’re fresh and crisp). Place the cauliflower on your cutting board with the stem facing up, then slice it in half through the stem using a sharp chef’s knife.
Step 2. Slice the steaks – Cut each half into 1-inch (2.5 cm) thick slices, cutting vertically from the center. Set them aside for cooking and reserve the leftover florets for another recipe, like soup, purée, or simply sautéed.
How to make Roasted Cauliflower Steaks?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Melt the paprika butter – In a large pan, combine 2 tablespoons of olive oil, 2 tablespoons of unsalted butter, and 1 teaspoon of smoked paprika. Melt over medium-high heat, stirring until well combined.
Step 2. Sear the cauliflower – Add the cauliflower steaks to the pan and sear for 5 minutes on each side, pressing gently to ensure even caramelization and a golden brown crust.
Step 3. Roast the steaks – Transfer the seared cauliflower steaks to a sheet pan and sprinkle with kosher salt. Roast for 20 minutes, or until tender at the center. To check doneness, pierce the core with the blade of a knife. If the blade meets no resistance, the steak is done!
Step 4. Make the tahini yogurt sauce – In a small bowl, combine Greek yogurt, tahini, garlic, lemon zest, salt, and pepper. Mix until well combined and set aside.
Step 5. Make the almond paprika butter – Five minutes before the cauliflower steaks are done, melt butter in a small pan over medium heat. Add the flaked almonds and cook for 3 minutes, or until they’re lightly golden. The mixture will foam (this is normal). Add the smoked paprika and cook for another 30 seconds.
Step 6. Assemble the dish – Divide the yogurt sauce between plates or shallow bowls, spreading it evenly. Top with the cauliflower steaks and drizzle with the warm flaked almond-paprika butter. Garnish with chopped parsley and optional green onions.
Nim Keys – Useful Roasted Cauliflower Steaks Tips
- Pat the cauliflower completely dry before cooking – Extra moisture creates steam, not sear. Drying the cauliflower thoroughly ensures it browns beautifully instead of going soft.
- Cut the cauliflower with the stem facing up – This position gives you more control and helps each steak stay connected to the core, which keeps them from falling apart.
- Slice the steaks to an even thickness – Cutting the cauliflower into uniform 1-inch (2.5 cm) slices helps them cook evenly and hold their shape from pan to oven.
- Save the extra florets for another meal – Don’t toss the leftover pieces. Use them in a mash, stir them into soup, or roast them for a quick veggie side.
- Sear until deeply golden for maximum flavor – Don’t shy away from a good crust. That caramelization adds depth and richness. Press gently with a spatula to help the steaks sear evenly.
- Keep a close eye on the flaked almonds – They toast quickly and can burn fast. Stir and watch closely once they start turning golden.
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
A bright, herbal Sauvignon Blanc is just the thing here. Its crisp acidity slices through the richness of the tahini and yogurt, while echoing the lemon’s tang. Even better, it plays up the cauliflower’s natural nuttiness and the toasty almonds on top.
Wine Appellation Suggestion:
Sauvignon Blanc from the Casablanca Valley (Chile)
Recipe FAQs
Definitely. Slice the cauliflower steaks up to 2 days ahead and store them in the fridge in an airtight container. The yogurt sauce can be made a day in advance. The almond-paprika butter is best made just before serving to keep the flavors bright and the almonds crisp.
These steaks love a cozy side. I often pair them with Fluffy Coconut Basmati Rice or Classic French Mashed Potatoes. For a starter, Spiced Carrot and Red Lentil Soup with Ginger brings a warming touch. And if you’re going all in—Chocolate Loaf Cake with Rocher Glaze makes for a lush finish.
The cauliflower steaks and yogurt sauce can be stored separately in airtight containers in the fridge for up to 3 days.
You can, but they’re best enjoyed fresh. Freezing tends to soften their texture, making them less crisp and a bit watery once reheated. If you do freeze them, let the steaks cool completely, then store in a single layer in an airtight container or zip-top bag for up to 1 month. Reheat in a hot oven to help bring back some of that golden crust.
If you tried these Cauliflower Steaks or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Spiced Roasted Cauliflower Steaks With Tahini Yogurt Sauce
PRINT SAVEINGREDIENTS
- 1 medium head cauliflower
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 g) unsalted butter
- 2 teaspoons smoked paprika
- ¼ teaspoon kosher salt
For the tahini-yogurt sauce
- ¾ cup (190 g) Greek yogurt
- 2 tablespoons (30 g) tahini
- 1 small clove garlic (grated)
- ½ tablespoon lemon zest (the zest of half a lemon)
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For the almond-smoked paprika butter
- 3 tablespoons (40 g) unsalted butter
- ¼ cup (20 g) flaked almonds
- 1 teaspoon smoked paprika
To garnish
- flat leaf parsley chopped
- chopped scallions (optional)
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) with the fan on.
- Prep the cauliflower – Rinse the cauliflower and pat it dry. Trim the stem, keeping any fresh, crisp leaves. Place it stem-side up on a cutting board and slice in half through the core with a sharp chef’s knife.
- Slice the steaks – Cut each half into 1-inch (2.5 cm) thick slices from the center to form steaks. Set them aside for cooking, and save the extra florets for another dish (soup, purée, or a quick sauté).
- Sear the cauliflower – In a large pan, melt 2 tablespoons of olive oil, 2 tablespoons of butter, and 1 teaspoon of smoked paprika over medium-high heat. Add the cauliflower slices and sear for 5 minutes per side, pressing gently for even caramelization and a golden crust.
- Roast the steaks – Transfer the seared steaks to a sheet pan and sprinkle with salt. Roast for 20 minutes, or until the cores are tender (a knife should slide in easily).
- Make the tahini yogurt sauce – In a small bowl, stir together the Greek yogurt, tahini, garlic, lemon zest, salt, and pepper. Set aside.
- Make the almond-paprika butter – About 5 minutes before the cauliflower is done, melt butter in a small pan over medium heat. Add flaked almonds and cook for 3 minutes, until golden and fragrant. The mixture will foam (that’s normal). Stir in smoked paprika and cook for another 30 seconds.
- Assemble the dish – Spread the yogurt sauce on plates or shallow bowls. Top with the cauliflower steaks, drizzle with the warm almond-paprika butter, and finish with chopped parsley and optional chopped green onions.
NOTES
- Pat the cauliflower completely dry before cooking – Extra moisture creates steam, not sear. Drying the cauliflower thoroughly ensures it browns beautifully instead of going soft.
- Cut the cauliflower with the stem facing up – This position gives you more control and helps each steak stay connected to the core, which keeps them from falling apart.
- Slice the steaks to an even thickness – Cutting the cauliflower into uniform 1-inch (2.5 cm) slices helps them cook evenly and hold their shape from pan to oven.
- Save the extra florets for another meal – Don’t toss the leftover pieces. Use them in a mash, stir them into soup, or roast them for a quick veggie side.
- Sear until deeply golden for maximum flavor – Don’t shy away from a good crust. That caramelization adds depth and richness. Press gently with a spatula to help the steaks sear evenly.
- Keep a close eye on the flaked almonds – They toast quickly and can burn fast. Stir and watch closely once they start turning golden.
Wasn’t sure if my partner would go for a cauliflower steak, but we both ended up loving it. That almond-paprika butter is seriously next level. I served it with some couscous I had on hand, so good. Will be making this again for sure.
I love the idea of serving it with couscous, that sounds delicious! Thank you so much for giving the recipe a try!
This recipe turned out great! The smoky butter and creamy yogurt were a perfect match. Thanks for sharing!
I’m so happy so hear this recipe was a hit! Thank you for the lovely comment, Charlotte 🙂