Sumac Roasted Cauliflower Steaks with Tahini Drizzle

These cauliflower steaks are proof that vegetables can be the star of a satisfying, restaurant-worthy dinner. Thick slabs of cauliflower are rubbed with a bold blend of tangy sumac, warm cumin, and smoked paprika, then roasted at high heat until the edges turn deeply golden and caramelized while the centers stay tender. The result is a dish with incredible texture contrast and layers of flavor, all built on a foundation of extra virgin olive oil. To finish, the steaks are draped in a silky, lemony tahini sauce brightened with garlic and a touch of maple, then scattered with toasted pine nuts, fresh parsley, and a final flurry of sumac for color and tang. It's a naturally plant-based, Mediterranean-inspired main that delivers deep umami and richness without any meat, making it an easy way to bring more whole foods and healthy fats into your weekly dinner rotation. Serve it alongside a simple grain like bulgur or farro and a crisp salad for a complete meal, or pair it with warm pita and a scoop of hummus for a more casual spread. Either way, this dish shows how a few pantry spices and good olive oil can transform a humble vegetable into something truly memorable.

Ingredients

• 2 wholeCauliflower heads, large, trimmed, sliced into 1-inch thick steaks
• 5 tbspextra virgin olive oil, divided
• 2 tbspGround sumac, divided
• 1 tbspground cumin
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 1 tspsalt, plus more to taste
• 0.5 tspblack pepper
• 0.33 cuptahini
• 3 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 1 tspmaple syrup
• 3 tbspwater, or more, to thin sauce
• 3 tbsppine nuts, toasted
• 2 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.