How to Make Herb-Crusted Cauliflower Steak with Tahini-Lemon Drizzle
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Preheat oven to 425°F (220°C). Line a baking tray with parchment.
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Slice cauliflower into 1-inch thick steaks (get 4 large slices). Brush both sides with olive oil.
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Mix thyme, oregano, paprika, salt, and pepper. Sprinkle over both sides of cauliflower steaks.
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Roast for 25-28 minutes, flipping halfway, until deeply golden and tender.
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Whisk tahini, lemon juice, and water until smooth.
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Drizzle sauce over roasted steaks and garnish with parsley.
Pro Tips for Perfect Herb-Crusted Cauliflower Steak with Tahini-Lemon Drizzle
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large head cauliflower, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Herb-Crusted Cauliflower Steak with Tahini-Lemon Drizzle?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Herb-Crusted Cauliflower Steak with Tahini-Lemon Drizzle?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large head cauliflower?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.