Spiced Roasted Cauliflower Steaks With Tahini Yogurt Sauce

roasted cauliflower steaks on tahini yogurt sauce with almond paprika butter with a fork.

5 from 2 votes

Spiced Roasted Cauliflower Steaks With Tahini Yogurt Sauce

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Fusion, Mediterranean

Diet: Vegetarian

Servings:

Calories: 431kcal

Author: Ninon Michels

Ingredients

1 medium head cauliflower
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 teaspoons smoked paprika
¼ teaspoon kosher salt

For the tahini-yogurt sauce

¾ cup Greek yogurt
2 tablespoons 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 unsalted butter
¼ cup flaked almonds
1 teaspoon smoked paprika

To garnish

flat leaf parsley chopped
chopped scallions (optional)

US Customary - Metric

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.

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