Oven-Roasted Cauliflower Steaks with Tahini and Sumac

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick cauliflower steaks roasted until golden and tender, drizzled with nutty tahini sauce and sprinkled with vibrant sumac for a Middle Eastern-inspired vegetarian dish. This middle eastern-inspired vegetarian ready in about 45 minutes pairs (about 2 lbs) large cauliflower head, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Middle Eastern cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Remove leaves from 1 large cauliflower head and trim the stem end to create flat bottom. Slice the cauliflower into 3/4-inch thick 'steaks' (about 3-4 pieces), keeping the core intact.
  2. Step 2: Arrange the cauliflower steaks on the baking sheet and brush both sides with 3 tbsp olive oil. Season evenly with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Roast the cauliflower steaks for 20 minutes, then carefully flip and roast another 15 minutes until golden brown and tender.
  4. Step 4: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 tbsp water, and 1 small minced garlic clove in a small bowl until smooth and creamy.
  5. Step 5: To serve, drizzle the tahini sauce generously over the roasted cauliflower steaks, sprinkle 1 tsp sumac on top, and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Oven-Roasted Cauliflower Steaks with Tahini and Sumac take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Cauliflower Steaks with Tahini and Sumac?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Oven-Roasted Cauliflower Steaks with Tahini and Sumac?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Cauliflower Steaks with Tahini and Sumac for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Cauliflower Steaks with Tahini and Sumac?

Middle Eastern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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