📝 About This Recipe
Elevate the humble cauliflower to center-stage with this vibrant, Middle Eastern-inspired dish that proves plant-based keto can be incredibly indulgent. These thick-cut 'steaks' are roasted until the edges are caramelized and crisp, providing a nutty depth that pairs perfectly with a velvety, citrus-forward tahini cream. Topped with crunchy toasted pine nuts and a pop of pomegranate, it’s a sophisticated, low-carb masterpiece that satisfies both the palate and the eyes.
🥗 Ingredients
The Steaks
- 2 heads Large Cauliflower (firm and tightly packed)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon Tahini Drizzle
- 1/3 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
- 3-4 tablespoons Warm Water (to reach desired consistency)
- 1/4 teaspoon Ground Turmeric (for a vibrant golden hue)
Garnish & Crunch
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pine Nuts (lightly toasted)
- 2 tablespoons Pomegranate Arils (optional, for a low-carb pop of color)
- 1/2 teaspoon Sumac (for a tangy finish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper to ensure the steaks don't stick.
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2
Remove the outer green leaves from the cauliflower heads. Trim the bottom of the stem, but keep the core intact—this is essential for holding the 'steaks' together.
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3
Place the cauliflower on a cutting board, stem-side down. Slice the head in half vertically through the center. Cut 3/4-inch thick slices from each half. You should get 2-3 sturdy steaks per head; save the remaining florets for another use.
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4
In a small bowl, whisk together the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until well combined.
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5
Arrange the cauliflower steaks on the prepared baking sheets. Using a pastry brush, generously coat both sides of each steak with the spiced oil mixture.
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6
Roast in the oven for 15 minutes. Carefully flip the steaks using a wide spatula to keep them intact.
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7
Continue roasting for another 10-15 minutes until the cauliflower is fork-tender and the edges are deeply browned and crispy.
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8
While the cauliflower roasts, prepare the sauce. In a medium bowl, whisk the tahini, lemon juice, grated garlic, and turmeric. The mixture may seize and thicken—this is normal.
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9
Slowly whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency similar to heavy cream.
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10
Taste the tahini sauce and add a pinch of salt if needed. Set aside.
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11
In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant, tossing frequently to prevent burning.
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12
To serve, place the warm cauliflower steaks on a platter. Drizzle generously with the lemon tahini sauce.
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13
Finish by sprinkling with chopped parsley, toasted pine nuts, pomegranate arils, and a dusting of sumac for that professional chef's touch.
💡 Chef's Tips
Don't discard the loose florets that fall off while slicing; toss them in the oil and roast them alongside the steaks for extra snacks. To get the best sear, ensure the cauliflower is completely dry before brushing with oil. If the tahini sauce is too bitter, add a drop of keto-friendly liquid stevia or monk fruit to balance the flavors. For extra crispy edges, use a preheated baking sheet or a cast-iron griddle. Ensure your tahini is made from 100% roasted sesame seeds for the most authentic and rich flavor profile.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a sparkling mineral water with lime. Serve alongside a simple arugula salad dressed with lemon and olive oil. Add a side of grilled halloumi cheese for extra protein and a salty contrast. Top with a soft-boiled egg for a decadent, keto-friendly brunch option. Accompany with a side of baba ganoush or spicy harissa paste for a full Middle Eastern feast.