Description
Grilled Cauliflower Steaks with Spicy Tahini Sauce Recipe
Ingredients
For the Cauliflower Steaks:
1 large cauliflower head, cut into 1-inch thick slices
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper, to taste
For the Spicy Tahini Sauce:
1/4 cup tahini
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp water (adjust for consistency)
1 clove garlic, minced
1/2 tsp cayenne pepper (or to taste)
1/4 tsp smoked paprika
Salt, to taste
Optional Garnishes:
Fresh parsley, chopped
Red pepper flakes
Instructions
Prepare the Cauliflower Steaks:
Preheat your grill or oven to 425°F (220°C).
Brush the cauliflower slices with olive oil on both sides.
Mix smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl. Sprinkle the seasoning evenly over both sides of the cauliflower steaks.
Grill or Roast:
For grilling: Place the cauliflower steaks on a preheated grill. Cook for 5-6 minutes per side until tender and charred.
For roasting: Place the seasoned steaks on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until golden brown and crispy on the edges.
Make the Spicy Tahini Sauce:
In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, cayenne pepper, smoked paprika, and salt until smooth. Adjust the consistency with additional water if needed.
Serve:
Drizzle the spicy tahini sauce over the grilled cauliflower steaks.
Garnish with fresh parsley and a sprinkle of red pepper flakes for extra flavor and presentation.
Tips for Success:
Choose a large cauliflower head to ensure even steaks. Save the small florets for another recipe.
For a milder sauce, reduce or omit the cayenne pepper.
Pair this dish with a side of quinoa or a fresh salad for a complete meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
#PlantBasedEats #GrilledGoodness #CauliflowerSteaks
Step-by-Step Guide
1. Slice the Cauliflower: Remove outer leaves and trim the stem, but keep it intact. Place the head stem-side down. Using a large knife, cut from the top down through the stem to create 1-inch thick “steaks.” You’ll get 2-3 center steaks; reserve outer florets for another use.
2. Season Thoroughly: Lay steaks on a tray. Brush both sides generously with olive oil. Evenly sprinkle the dry spice mix (paprika, garlic powder, cumin, salt, pepper) over both sides, pressing gently to adhere.
3. Cook with Care: For grilling, ensure grates are clean and oiled. Place steaks directly over medium-high heat. Do not move for 5-6 minutes to achieve good grill marks before flipping. For roasting, use a preheated oven and a parchment-lined sheet.
4. Prepare the Sauce: While cauliflower cooks, combine all sauce ingredients. Whisk vigorously until the tahini emulsifies and the sauce is smooth and creamy. Add water one teaspoon at a time until it reaches a drizzle-able consistency.
5. Plate and Serve: Transfer cooked steaks to a serving platter. Drizzle generously with sauce just before serving to maintain optimal texture and temperature.
Serving Suggestions
Serve these hearty steaks as a stunning main course atop a bed of lemon-herb quinoa or creamy polenta. For a lighter meal, pair with a crisp arugula salad with a lemon vinaigrette. They also make an excellent side dish for grilled tofu or tempeh. Garnish with fresh parsley, a sprinkle of sesame seeds, and extra red pepper flakes for color and heat.
How-to Summary
To make Grilled Cauliflower Steaks with Spicy Tahini Sauce: Slice a large cauliflower into 1-inch steaks, season with oil and spices (smoked paprika, cumin, garlic powder), then grill or roast until tender and charred. Simultaneously, whisk together tahini, lemon juice, garlic, cayenne, and water to create a smooth, spicy sauce. Drizzle the sauce over the cooked steaks and garnish before serving.
Frequently Asked Questions
Can I make this recipe without a grill?
Absolutely. Roasting in a 425°F (220°C) oven for 25-30 minutes, flipping halfway, yields excellent crispy-edged results.
My tahini sauce is too thick. What should I do?
Tahini sauces often seize up initially. Simply continue whisking and add warm water, one tablespoon at a time, until it loosens into a smooth, creamy consistency.
How do I prevent the cauliflower steaks from falling apart?
The key is a large, fresh cauliflower and a sharp knife. Keep the core intact when slicing, handle the steaks gently with a wide spatula, and avoid moving them too soon on the grill.
Can I prepare components ahead of time?
Yes. You can slice and season the steaks a few hours ahead. The sauce can be made 2-3 days in advance and stored in the fridge; just whisk in a little water to refresh it before serving.
What can I substitute for tahini?
For a similar nutty, creamy profile, you can use unsweetened creamy almond butter or cashew butter, though the flavor will be slightly different.
Common Mistakes to Avoid
- Slices That Are Too Thin: Cutting steaks less than 3/4-inch thick increases the risk of them breaking and becoming mushy.
- Underseasoning: Cauliflower needs ample seasoning. Be generous with salt and spices on both sides.
- Moving Steaks Too Soon on the Grill: Allow a proper sear to form before attempting to flip; this prevents sticking and creates better texture.
- Not Whisking the Sauce Enough: Inadequate mixing leads to a separated, grainy sauce. Whisk vigorously until completely smooth.
Conclusion
This Grilled Cauliflower Steaks recipe transforms a simple vegetable into a spectacular, flavor-packed centerpiece. The smoky, charred cauliflower paired with the rich, spicy tahini sauce creates a perfect balance that is both satisfying and nutritious. It’s a versatile dish that demonstrates how creative plant-based cooking can be incredibly delicious and visually impressive. Master this technique, and you’ll have a go-to recipe for any occasion.