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In this recipe, whole cauliflower steaks are rubbed with a special spice blend before being roasted in the oven until tender and juicy. It's then paired with creamy spinach tahini sauce that complements the heat of the spices. If you've never had cauliflower steak before, it's a dish that you must experience at least once.

Spice-Rubbed Roasted Cauliflower Steak With Spinach Tahini Sauce [Vegan]

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Ingredients You Need for Spice-Rubbed Roasted Cauliflower Steak With Spinach Tahini Sauce [Vegan]

For the Spice Rub:
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon onion flakes
  • 1 teaspoon garlic flakes-
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon cornstarch

For the Cauliflower:

  • 1 head of cauliflower, sliced into 3 pieces
  • 1 1/2 teaspoons olive oil

For the Spinach Tahini:

  • 1/2 cup spinach, loosely packed
  • 1/4 cup tahini
  • 1 small clove garlic
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • Salt, to taste
  • 1 teaspoon agave (optional)

How to Prepare Spice-Rubbed Roasted Cauliflower Steak With Spinach Tahini Sauce [Vegan]

To Make the Spice Rub:
  1. Preheat the oven to 340°F.
  2. Dry roast all the spices except cornstarch and pound in mortar and pestle.
  3. Add cornstarch to the pounded spices, mix well.

To Roast the Cauliflower:

  1. Slice the cauliflower into thick slices.
  2. Rub the spices on the cauliflower slices evenly-on both sides.
  3. Drizzle olive oil.
  4. Roast for 15 mins, flip once and roast for another 20 minutes.
  5. By this time, cauliflower will be very very tender. Flip the tray onto a plate to ensure cauliflower doesn’t fall apart.

To Make the Spinach Tahini Sauce:

  1. Pulse all the ingredients in a tiny-blender/food processor until smooth and creamy.
  2. Drizzle over the roasted cauliflower and enjoy.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 360 | Total Carbs: 52 g | Total Fat: 40 g | Total Protein: 21 g | Total Sodium: 2374 g | Total Sugar: 19 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Charanya Ramakrishnan

See My Recipes

Dairy-free sweets and meat-free dinners with Indian flair.

I am Charanya, a vegan and gluten-free blogger and founder of Yes, I am Vegan. I am an IT lecturer by day and blogger by night. I have been vegan for three years now and gluten-free, the last year. One common question I get asked is, what do you eat? That's why I started blogging, to show the world, vegan and gluten-free food isn't hard to cook. You just need to look for it.

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