Vegan Cauliflower Steaks

Total time45 min

Prep time15 min

Cook time30 min

5.0

(17)

Thick slabs of cauliflower get seared in a hot skillet until deeply golden, then finished in a 425°F oven until the edges caramelize and the stem turns perfectly tender — it's the kind of dramatic, satisfying centerpiece that makes people forget they're eating a vegetable. A smoky spice rub of paprika, cumin, and coriander does serious work here, building layers of warmth and depth before the cauliflower even hits the oven. The finishing touch is a creamy tahini sauce whisked together with fresh lemon juice and grated garlic — bright, nutty, and completely plant-based without any substitutions or workarounds. Every single ingredient in this recipe is naturally free of animal products, so there's no need to scrutinize labels or swap anything out. Optional pomegranate seeds and fresh parsley on top add a pop of color and a little sweetness that takes the whole plate from weeknight dinner to dinner-party worthy. This recipe serves 4, making it a great option for sharing — or for keeping the leftovers all to yourself.

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Ingredients

4 servings

For the steaks

2 large heads cauliflower
3 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
½ tsp kosher salt
¼ tsp black pepper

For the tahini sauce

¼ cup tahini
3 tbsp fresh lemon juice
2 tbsp water
1 clove garlic, finely grated
¼ tsp kosher salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)
2 tbsp pomegranate seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Stand each cauliflower head upright on a cutting board and slice straight down through the center stem to yield two 1-inch-thick steaks per head (4 steaks total). Reserve any florets that break off for another use.
2
In a small bowl, stir together 2 tablespoons of the olive oil, the smoked paprika, cumin, coriander, salt, and black pepper until combined. Brush the spice mixture evenly over both flat sides of each cauliflower steak.

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