Roasted Cauliflower Steaks with Lemon-Tahini Drizzle 🌿 – Crisp, Elegant Vegan Thanksgiving Side

Ingredients

• • 2 ⅞ heads of fresh cauliflower
• • ⅞ cup natural tahini
• • Juice of 2 lemons
• • 4 ⅞ cloves garlic (minced)
• • 1 ⅞ tbsp olive oil
• • 1 ⅞ tbsp honey or maple syrup
• • 2 ⅞ tsp Dijon mustard
• • ⅞ tsp ground cumin
• • Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 425°F (220°C). Cut whole or half heads of cauliflower lengthwise into 1" thick slices using a sharp knife. Place on baking sheet lined with parchment paper.

2. 2

   Whisk together tahini, lemon juice, garlic, olive oil, honey, mustard, cumin, salt, and pepper in a small bowl. Set aside.

3. 3

   Brush both sides of each steak with remaining olive oil. Toss with salt and pepper. Add cumin to one side only for flavor contrast.

4. 4

   Bake for 25-30 minutes until golden and crisp, flipping halfway. For extra char, broil 3-5 minutes after roasting.

5. 5

   Drizzle with prepared lemon-tahini sauce before serving. Optional garnishes: extra lemon zest, cilantro, or toasted sesame seeds.