Green Meal

Spiced Cauliflower Steaks with Carrot-Tahini Sauce

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Spiced Cauliflower Steaks with Carrot-Tahini Sauce

Dinner

A delicious twist on roasted cauliflower, these steaks are coated in a smoky spice blend and paired with a creamy carrot-tahini sauce. Topped with crispy onions and a drizzle of chili oil, this dish is bursting with warm, comforting flavors.

👥

Serves

⏱️

Time

55 min

☁️

CO2e

Cauliflower = 0.4kg CO2e per kg

Let's cook it

Ingredients

Carrot-Tahini Sauce:
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4 large carrots, peeled and chopped
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1 head garlic, top sliced off to expose cloves
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp ground coriander
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½ tsp sumac
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2 tbsp olive oil
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Salt and pepper, to taste
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2 tbsp tahini
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2 tbsp water (adjust as needed)
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Juice of 1 lemon
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1 tsp white miso paste
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Cauliflower Steaks:
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1 large cauliflower, sliced into 4 thick steaks
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2 tbsp olive oil
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2 tbsp harissa paste
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1 tsp ground turmeric
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Toppings:
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Crispy fried onions
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Fresh parsley, chopped
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Chili oil
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Pomegranate seeds (optional)

Carrot-Tahini Sauce:
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500 g carrots, peeled and chopped
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1 head garlic, top sliced off to expose cloves
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5 g ground cumin
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5 g smoked paprika
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5 g ground coriander
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2 g sumac
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30 ml olive oil
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Salt and pepper, to taste
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30 g tahini
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30 ml water (adjust as needed)
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Juice of 1 lemon
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5 g white miso paste
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Cauliflower Steaks:
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1 large cauliflower, sliced into 4 thick steaks
‍
30 ml olive oil
‍
30 g harissa paste
‍
5 g ground turmeric
‍

Toppings:
‍

Crispy fried onions
‍
Fresh parsley, chopped
‍
Chili oil
‍
Pomegranate seeds (optional)

🗒️ Ingredients

Steps

Prepare the Vegetables:
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- Preheat your oven to 400°F (200°C).
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- Arrange the carrots and garlic on a baking tray. Drizzle with olive oil, and sprinkle with cumin, smoked paprika, ground coriander, sumac, salt, and pepper. Toss to coat evenly.
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Season the Cauliflower:
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- In a small bowl, mix harissa paste, olive oil, and ground turmeric.
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- Brush the cauliflower steaks with the mixture, ensuring both sides are well-coated.
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Roast:
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- Add the seasoned cauliflower steaks to the baking tray with the carrots and garlic. Roast for 35–40 minutes, flipping the cauliflower halfway through, until tender and golden brown at the edges.
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Make the Sauce:
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- Once roasted, squeeze the garlic cloves out of their skins.
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- Blend the roasted carrots, garlic, tahini, lemon juice, miso paste, and water in a blender or food processor until smooth. Add more water if needed to achieve a creamy consistency. Season to taste.
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Assemble the Dish:
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- Plate the roasted cauliflower steaks and spoon the carrot-tahini sauce over or beside them.
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- Garnish with crispy fried onions, fresh parsley, chili oil, and optional pomegranate seeds.