Zaatar Cauliflower Steaks with Tahini Sauce

Looking for an easy vegan dinner? These zaatar cauliflower steaks are roasted, then served with the most delicious herby green tahini sauce – a simple, delicious plant-based meal full of Middle Eastern flavor that can be made in under 35 minutes. Video.

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This Zaatar Cauliflower recipe is probably one of my favorite ways to serve cauliflower.  It’s a fancier version of what I grew up eating at home with my Egyptian father. Here I’ve cut the cauliflower into steaks before roasting, but you can easily just use cauliflower florets if in a hurry. Toss them with olive oil, salt, and zaatar spice, and while they roast in the oven, whip up the green tahini sauce.  Serve this with a side salad like our Lemony Kale Slaw or Lebanese Slaw (Salatet Malfouf), and you’ll have a delicious and satisfying vegan meal that is low in carbs and gluten-free.

Also, you’ll find a million uses for any leftover green tahini sauce – it is incredibly delicious spooned into wraps, over salads or buddha bowls or roasted veggies, you’ll thank yourself for making it! We have a whole bunch of cauliflower recipes on the blog, so make sure to take a peek.

Zaatar Cauliflower Ingredients

• Cauliflower - The hearty centerpiece of the dish, sliced into thick "steaks" that become tender and caramelized when roasted while still holding their shape beautifully. Leaving the stem intact helps keep the slices together. Or use cauliflower florets!
• Olive oil - Helps the cauliflower roast evenly while adding richness and helping the edges become golden and crisp.
• Zaatar spice - A fragrant Middle Eastern spice blend that adds earthy, tangy, nutty flavor from cumin, coriander, sumac, and sesame seeds. We have a recipe for homemade Zaatar!
• Salt and pepper - Enhance the roasted flavor of the cauliflower and balance the spices.
• Green Tahini Sauce– Water, lemon juice, olive oil, garlic, fresh herbs, jalapeño, salt, and tahini - A creamy, vibrant sauce that brings the dish to life. Tahini adds rich nuttiness, while lemon juice brightens the flavors. Fresh herbs create a bold green color and fresh flavor, garlic adds savory depth, and jalapeño brings optional heat. Water helps loosen the sauce into a silky, spoonable consistency.

How to make Zaatar Cauliflower with Tahini Sauce

Trim the leaves from the cauliflower, leaving the stem intact. Clean the stem, then slice the cauliflower into ¾-inch slices.

Brush with olive oil and sprinkle with salt, pepper and Zaatar.

Place in the hot oven and bake until fork-tender.

While it is roasting, make the green tahini sauce!

Serving Suggestions

For an elegant presentation, serve it on a plate with the green tahini sauce. Sprinkle with more za’atar and toasted pine nuts, if you like.   Pair this with a side like our kale salad or wilted greens. Here is our Zaatar spice recipe, if you want to make your own, and I love this with either Lebanese Slaw, or Lemony Kale Slaw. If you need a starch, this Middle Eastern rice would be good!

Storage

Leftovers will keep up to 4 days in an airtight container in the refrigerator. The cauliflower can be frozen for up to 3 months.

More cauliflower Recipes you’ll love

•  31+ Mouthwatering Cauliflower Dishes
• Roasted Cauliflower Steaks with Romesco Sauce
• Turmeric Coconut Cauliflower Curry Recipe
• Crispy Cauliflower with Tahini Yogurt

Hope you enjoy this delicious vegan meal and please let us know what you think in the comments below!

Zaatar Cauliflower Video

Zaatar Cauliflower Steaks with Green Tahini

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• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 30
• Total Time: 43 minutes
• Yield: 4 1x
• Category: cauliflower recipes, dinner recipe, healthy dinner, vegan, vegan dinner, vegan main
• Method: Baked, roasted
• Cuisine: Middle Eastern
• Diet: Gluten-Free, Vegan, Vegetarian

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Description

A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!

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Ingredients

Scale 1/2x1x2x

• 1 whole cauliflower- leaves trimmed ( leave the stem intact)- sliced into 1/2 inch thick steaks
• 1 tablespoon olive oil
• 3-4 teaspoons zaatar spice ( a blend of cumin, coriander, sumac, sesame seeds)
• salt and pepper to taste

Green Tahini Sauce

• 1/2 cup water
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1-2 fat garlic cloves
• 3/4 cup fresh herbs (cilantro, Italian parsley, dill or basil or a combo!) tiny stems ok!
• 2-3 slices jalapeno (optional)
• 1/2-1 teaspoon salt, start with 1/2, add more to taste
• 1/2 cup tahini paste

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Instructions

1. Preheat oven to  425F
2. Trim leaves off the cauliflower, leaving the long stem intact. Slice the very end off the stem. Slice the Cauliflower into 5-6 slices about ½-¾ inches thick. See photos.
3. Brush with olive oil and sprinkle with salt and pepper. Sprinkle generously with zaatar spice and place on a parchment-lined sheet pan in the oven to roast until fork-tender, about 20-25 minutes.
4. While it’s roasting, make the green tahini sauce. Place all the ingredients except the tahini paste in the blender, and blend until combined (but not smooth). Add the tahini paste and blend again until the desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.
5. Plate up the Zaatar Cauliflower Steaks and Drizzle with Green Tahini Sauce!

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Notes

The recipe for the green tahini sauce will probably make more than you will need. Save the leftovers of Buddha bowls, salads, or roasted veggies for the week.

Leftovers will keep up to 4 days in an airtight container in the refrigerator.

Nutrition

• Serving Size:
• Calories: 308
• Sugar: 3.1 g
• Sodium: 224 mg
• Fat: 27.1 g
• Saturated Fat: 3.9 g
• Carbohydrates: 14.6 g
• Fiber: 5.7 g
• Protein: 7.9 g
• Cholesterol: 0 mg

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