Vegetarian Vegan Cauliflower Steaks

Total time45 min

Prep time15 min

Cook time30 min

Thick cauliflower steaks get rubbed with a smoky blend of paprika, cumin, and coriander, then seared in a hot skillet until deeply golden before finishing in the oven for a tender, caramelized bite. The real payoff is the tahini sauce — bright with lemon juice and garlic, whisked to a silky, pourable finish that pools into every crevice of the steak. A scatter of fresh parsley and jewel-toned pomegranate seeds on top adds crunch and color, turning a simple vegetable into a genuinely striking main. It's a dish built entirely from produce, pantry staples, and good technique, which makes it an easy, satisfying choice for a vegetarian table. Serve it as a centerpiece with grains on the side, or slice it up for a hearty, plant-forward plate any night of the week.

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Ingredients

4 servings

For the steaks

2 large heads cauliflower
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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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