Smoky Cauliflower Steaks with Lemon Tahini

Thick cauliflower slices roasted until golden, with a lemon-sesame sauce you can spoon over just before serving.

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp fine salt
• 3 tbsp tahini
• 1½ tbsp lemon juice
• 2–4 tbsp cold water
• 2 tbsp chopped parsley

Method

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Trim the cauliflower leaves while keeping the core intact.
2. Cut two 1-inch slices through the center of the cauliflower. Cut the remaining sides into large florets and put them on the baking sheet too.
3. Brush both sides of the slices with oil and sprinkle with paprika, cumin and salt. Coat the florets with any remaining oil and spices.
4. Roast for 15 minutes, flip the slices carefully and roast another 12–15 minutes until browned and easily pierced with a knife.
5. Whisk the tahini and lemon juice. Add cold water a tablespoon at a time until the sauce pours from a spoon. Serve over the cauliflower with parsley.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.