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Crispy Roasted Cauliflower Steaks Recipe with Easy Chimichurri and Tahini Drizzle

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Golden and crispy cauliflower steaks topped with vibrant chimichurri and a smooth tahini drizzle, perfect for a cozy, meatless meal that feels fancy but is easy to make.

Ingredients

Scale
  • 1 large head cauliflower, sliced into 3/4-inch thick steaks
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, chopped (or extra parsley if preferred)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red chili flakes (optional)
  • 2 cloves minced garlic (for chimichurri)
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2–3 tablespoons water (to thin tahini drizzle)
  • Pinch of salt (for tahini sauce)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove green leaves and trim the stem of the cauliflower, keeping the head intact. Slice into 3/4-inch thick steaks, yielding 2-3 steaks plus loose florets.
  3. Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides generously with olive oil.
  4. Season evenly with garlic powder, smoked paprika, salt, and freshly ground black pepper.
  5. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and crispy on edges but tender inside. Watch closely around 15 minutes to avoid burning.
  6. While roasting, prepare the chimichurri by whisking together parsley, cilantro, minced garlic, red wine vinegar, olive oil, red chili flakes, salt, and pepper. Adjust seasoning to taste.
  7. Make the tahini drizzle by whisking tahini with lemon juice, salt, and water one tablespoon at a time until smooth and pourable.
  8. Remove cauliflower steaks from oven and let rest for a couple of minutes.
  9. Plate the steaks and spoon chimichurri generously over the top.
  10. Drizzle tahini sauce over everything just before serving.
  11. Optional: Garnish with extra fresh herbs or a squeeze of lemon.

Notes

For extra crispiness, sear cauliflower steaks in a hot cast iron pan with olive oil for 2-3 minutes per side before roasting. Avoid overcrowding the pan to prevent sogginess. Chimichurri is best fresh but can be refrigerated for a day. Tahini drizzle may seize; whisk continuously and add water slowly to smooth. Use a sharp knife to slice cauliflower steaks to prevent breaking. Roasting time may vary depending on oven and cauliflower size.

Nutrition

Keywords: cauliflower steaks, roasted cauliflower, chimichurri, tahini drizzle, vegetarian, vegan, gluten-free, easy dinner, healthy recipe

Find it online: https://tessierecipes.com/crispy-roasted-cauliflower-steaks-recipe-with-easy-chimichurri-and-tahini-drizzle/