Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce – a simple delicious vegan meal full of Middle Eastern flavor that can be made in under 35 minutes. With a Video!
~There is a voice that doesn’t use words. Listen.~ Rumi
Here’s a very simple recipe for Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce that can be made in just under 35 minutes. Serve it with Everyday Kale Slaw or Lebanese Slaw (Salatet Malfouf) and you’ll have a very tasty vegan meal that is low in carbs and gluten-free.
You’ll find a million uses for the leftover Green Tahini Sauce in the coming week, sooooo delicious spooned into wraps, over salads, buddha bowls or roasted veggies, you’ll thank yourself for making it!
Zaatar Roasted Cauliflower Steaks | Video
To make the cauliflower steaks, trim the leaves off the cauliflower while keeping the stem in tact. Clean the stem up, 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 roast until tender.
While it is roasting make the green tahini sauce!
Then plate the Zaatar roasted Cauliflower and drizzle with the flavorful Green Tahini Sauce!
So flavorful and tender!
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Zaatar Cauliflower Steaks with Green Tahini Sauce
- Prep Time: 13
- Cook Time: 30
- Total Time: 43 minutes
- Yield: 4 1x
- Category: vegan, vegan main, cauliflower recipes
- Method: Roasted
- Cuisine: Middle Eastern
Description
A simple recipe for Middle Eastern Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce. Vegan and Gluten-free!
Ingredients
- 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
Instructions
Preheat oven to 425F
Trim leaves off 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.
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.
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 desired smoothness. Adjust salt to taste. Add more water to thin it out if you like.
Plate up the Zaatar Cauliflower Steaks and Drizzle with Green Tahini Sauce! Serve alongside the Everyday Kale Salad!
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 doing the week.
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
I never leave ratings but this was so good I had to. I used mint, parsley and corriander in the dressing. A smattering of toasted walnuts and pomegranate seeds on top and I absolutely devoured it.
Hi Gillian, I am so happy you enjoyed this! And thankyou for rating; it is always very appreciated.
Very very good.
With the cauliflower bits that weren’t staying together, I blanched them and blended together with the tahini sauce so there was no waste.
As a complement I cooked kale with some butter and seasoned with a pomegranate dressing (reduced pomegranate juice with a bit of sugar, when it was almost ready I added thinly sliced dutch carrots).
The combination was AMAZING. I’ll definitely be cooking this again.
Great to hear Maria! Glad you enjoyed!
Very very good.
With the cauliflower bits that weren’t staying together, I blanched them and blended together with the tahini sauce so there was no waste.
As a complement I cooked kale with some butter and seasoned with a pomegranate dressing (reduced pomegranate juice with a bit of sugar, when it was almost ready I added thinly sliced dutch carrots).
The combination was AMAZING. I’ll definitely be cooking this again.
Sounds delicious Maria!
The pomegranate dressing sounds amazing!
Delicious! Served with some chicken breasts and drizzled the yummy sauce on all if it. Thanks!
Perfect Anna!
Delicious! This is definitely going into the rotation.
Glad you enjoyed this Carla!
It was delicious Sylvia!
I’m just back from a trip, so I didn’t have greens to make the green tahini, I made it with lots of garlic & lemon. I’m going to make your Cauliflower Steaks with Romesco & Lentils next.
Thank you for all your wonderful recipes.💕
Thanks so much Mary! Glad you are enjoying.
It’s summer! Would it work to grill rather than roast the cauliflower? We have a beautiful head of cauliflower in the garden as well as fresh garden herbs for the sauce. But who wants to turn on the oven in August???
I hear you Mary! I have never grilled cauliflower raw. I’m sure it can be done. Go low and slow?
This was the 2nd recipe we’ve used from this marvelous blog, and it was so delicious. Trying to eat more vegan, this “steak” does not disappoint. Definitely be very generous with the za’atar spice, I could have added more. The green tahini? Mind blown. So good!
Yay Janelle! Thanks so much. xo
Made this recipe tonight and my family loved it! I messed up on the sauce and ended up adding water and 2 avocados and it tamed things from being WAY too spicy (whoops!) Definitely going to make again with the correct herbs for the sauce haha
Hi! Any good substitute for the tahini? Just out right now 🙂
Oh goodness! the Tahini really makes it! You could try making “tahini” with raw sunflower seeds and water (half-half)- I’ve done that in a high powered blender.
The green sauce in this recipe is to die for!!! So tasty. I made the cauliflower and sauce over a bed of couscous and I forgot to buy kale so I added chickpeas instead! And one day this week I added olives on the side for a little something extra. I love your recipes!
Hi Sylvia, can I make this dish in advance and reheat lateron?
I think that should be fine!
Hi! This was delicious :-). The recipe doesn’t actually say to sprinkle on the spice, so I assumed that you do it before roasting.
Thanks, yes, ok, I added it. Glad you enjoyed.
Where did you find cauliflower that looks like this?! Mine doesn’t slice up like this at all. We have nuggets instead of steaks.
Nuggets work too!:) I just try to find the biggest cauliflower I can get my hands on, and then carefully slice. Not all pieces are perfect – especially the ends- but usually the middle pieces look pretty good. 😉
We did this recipe via video with my cooking coach and it was perfect! My birth boyfriend loved his roommate loved it and it was totally easy to do once I figured out how to cut the cauliflower
Great to hear!
I made this tonight and it was absolutely delicious! I made your za’atar seasoning on Sunday which is how I found this recipe. Even my nearly seven-year-old daughter approved of this recipe! We served it with leftover veggies from last night which consisted of summer squash (from our garden), zucchini, bell peppers and red onions. I topped the cauliflower with the incredible green tahini sauce and toasted pepitas! Can’t wait to try more of your recipes!
Perfect!Glad it worked for you! 🙌
So easy to make but so delicious. Great for healthy, yummy dinners. Thanks!! 🙂
It should!
Sauce was amazing. So creamy, this is just right for the dairy obsessed normly non vegan.
Thanks Ulrika and Yay!!! 🙌
Sauce was amazing, creamy and hit the spot for the dairy obsessed non vegan.
I made the tahini sauce with Italian parsley and it was delicious with the roasted cauliflower.
Delicious! I had two servings. I made this last night. My tahini was a little bitter so next time I will be sure to buy a better brand.
So glad you liked this Lex!
So beyond delicious! The Zaatar gave the cauliflower such a great flavor and paired with the green tahini sauce made it even more addictive.
Glad you liked it!
This was really good! I made it into a bowl dish by cutting up the cauliflower into smaller pieces and roasting with chickpeas. Served it over barley and topped it all with the sauce, slaw, and some pine nuts. We loved it. I did have to add some maple to the sauce to cut the bitterness—not a recipe problem but a tahini quality problem. Still in search of a non-bitter tahini…
Thanks so much Susanna! Appreciate this so much!
MERCI j’ai beaucoup aimé cette recette. Il me reste de la sauce Bisous Chris 06
Merci Chris!!!
Wow! Like every FeastingAtHome.com recipe, this was spectacular. Not difficult to make and so delicious. I made my own Zaatar. My hubby and I are looking forward to using the leftover green tahini sauce for other dishes during the week. The sauce is similar to Cava’s green tahini dressing.