Roasted Cauliflower Steaks with Maple Tahini Dressing

If you’ve never had cauliflower steaks, you’re in for a treat. Roasted until golden and tender, and topped with a creamy maple tahini dressing, they’re everything you want in a weeknight dinner: fast, flavorful, and utterly satisfying.

Whether you serve them as a vegan entrée or a flavorful veggie side for oven-baked salmon or grilled chicken, these steaks deliver bold, satisfying flavor in under 40 minutes.

First, I’ll teach you how to cut cauliflower steaks so they don’t fall apart. Then while they roast, you’ll toast up some sesame seeds and make the Maple Tahini Dressing—it’s so delicious you’ll probably want to make a double batch.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 35 minutes
• Naturally gluten-free, dairy-free, and vegan
• Tastes great with salmon, chicken, or grain bowls
• Crave-worthy flavor—it’s savory, with a subtle sweetness and a nutty crunch that’s irresistible

Ingredients

• CAULIFLOWER – Choose a large head with a thick core to cut substantial “steaks” that won’t fall apart. The core keeps them together.
• MAPLE TAHINI DRESSING – Creamy tahini with coconut aminos and pure maple syrup gives this dressing an earthy sweetness that makes these cauliflower steaks so satisfying. Toasted sesame seeds add a deep, nutty flavor and a subtle crunch.
• CRUSHED RED PEPPER FLAKES (OPTIONAL) – Adds gentle heat and dimension. Skip them if you’re not a fan.

📝 See the full recipe card below for exact measurements and instructions.

How to Cut Cauliflower Steaks

1. Rinse the cauliflower and pat dry with a kitchen towel. Trim the leaves and the base, but avoid slicing too far into the florets.
2. Using a long, sharp knife, cut the cauliflower in half vertically. From the center, slice into 3/4-inch thick steaks, working outward. Set the cauliflower steaks aside.
3. Toss any extra loose florets into a mixing bowl with avocado oil spray and a large pinch of salt.

How to Make Cauliflower Steaks

Roast the Cauliflower

1. Preheat the oven to 400º F and position a rack in the middle. Line a rimmed baking sheet with unbleached parchment paper.
2. Lightly spray both sides of the cauliflower steaks with avocado oil and arrange them on the sheet. Season with a pinch of salt.
3. Scatter any remaining florets around the steaks, cut side down, giving them space so they roast (not steam).
4. Roast for about 30 minutes, flipping the steaks halfway through, until golden brown and tender. While they roast, toast the sesame seeds, and prep the dressing and your protein of choice.

Toast the Sesame Seeds

1. Heat a small dry skillet over medium. Add the sesame seeds and toast for 2–3 minutes, shaking the pan frequently so they don’t burn.
2. Once golden and fragrant, immediately transfer the seeds to a small bowl to prevent overcooking.

Make the Maple Tahini Dressing

1. In a small bowl, combine the tahini, coconut aminos, maple syrup, and salt. Whisk until smooth and well blended. If the ingredients are chilled, give the dressing a few minutes to warm before whisking a second time to make it super smooth.
2. Stir in half of the toasted sesame seeds for extra flavor and texture.

Plate and Serve

1. Arrange the roasted cauliflower steaks on plates alongside your protein of choice.
2. Drizzle generously with the tahini dressing and sprinkle with the remaining sesame seeds. Add crushed red pepper flakes to taste if desired.

Storage

For the best flavor and texture, store any leftovers in glass containers separately:

• Cauliflower steaks: Refrigerate for up to 4 days.
• Tahini dressing: Keeps in the fridge for up to 2 weeks.
• Extra sesame seeds: Store in a spice jar for later use.

Tips

• Make it a meal: Serve these cauliflower steaks over Millet or quinoa and topped with baked salmon or chicken breasts.
• Batch it: Double the dressing and store the extra to add flavor to salads, Roasted Root Vegetables, or Sweet Potato Hash. It also makes a tasty snack—smear it on a rice cake with sliced pears.

Safer Roasting: Reducing Aluminum Exposure

Some studies suggest that the heavy metal aluminum transfers to food when it comes into direct contact, especially acidic ingredients. While aluminum is naturally present in trace amounts in some foods, I prefer to limit added exposure. That’s why I always line baking sheets with unbleached parchment paper—it creates a barrier, makes for safer roasting, and simplifies cleanup.

FAQ

🍽️ Let me know how you liked this roasted cauliflower steak recipe in the comments below!

Cauliflower Steaks with Maple Tahini

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• Author: Chelsea Allard
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 2 steaks + florets
• Category: Side Dish
• Method: Roast
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

These golden roasted cauliflower steaks with maple tahini dressing and toasted sesame seeds are a bold, satisfying, gluten-free side dish or vegan entrée. Goes great with oven-baked salmon for a complete meal.

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Ingredients

Scale 1x2x3x

1 head cauliflower, washed, leaves trimmed, and cut into 3/4-inch thick steaks

Avocado oil cooking spray

Pinch of salt

1/3 cup Maple Tahini Dressing (see below)

2 teaspoons sesame seeds

Crushed red pepper flakes (optional)

For the Dressing:

2 tablespoons tahini

2 tablespoons coconut aminos

2 teaspoons pure maple syrup

1/8 teaspoon salt

Cook Mode Prevent your screen from sleeping while you cook

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Instructions

PREP THE CAULIFLOWER

1.      Rinse the cauliflower and pat dry with a kitchen towel. Trim the leaves and the base, but avoid slicing too far into the florets.

2.     Cut the cauliflower in half vertically, using a long, sharp knife. From the center, slice into 3/4-inch thick steaks, working outward. Set the cauliflower steaks aside.

3.     Toss any extra loose florets into a mixing bowl with avocado oil spray and a large pinch of salt.

 

ROAST THE CAULIFLOWER

4.    Preheat the oven to 400º F and position a rack in the middle. Line a rimmed baking sheet with unbleached parchment paper.

5.     Lightly spray both sides of the steaks with avocado oil and arrange them on the sheet. Season with a pinch of salt.

6.    Scatter the remaining florets around the steaks, cut side down, giving them space so they roast (not steam).

7.    Roast for about 30 minutes, flipping the steaks halfway through, until golden brown and tender. While they roast, toast the sesame seeds, and prep the dressing and your protein of choice.

 

TOAST THE SESAME SEEDS

8.    Toast the sesame seeds in a small, dry skillet over medium heat for 2–3 minutes, shaking the pan frequently to prevent burning.

9.    Transfer the seeds to a small bowl once golden and fragrant to prevent overcooking.

 

MAKE THE MAPLE TAHINI DRESSING

10.  Combine the tahini, coconut aminos, maple syrup, and salt in a small bowl. Whisk until smooth and well blended. If the ingredients are chilled, give the dressing a few minutes to warm before whisking again.

11.    Stir in half of the toasted sesame seeds for extra flavor and texture.

 

PLATE AND SERVE

12.  Arrange the roasted cauliflower steaks on plates alongside your protein of choice.

13.  Drizzle generously with the tahini dressing and sprinkle with the remaining sesame seeds. Add crushed red pepper flakes to taste if desired.

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Notes

STORAGE

For the best flavor and texture, store any leftovers separately in glass containers:

• Cauliflower steaks: Refrigerate for up to 4 days.
• Tahini dressing: Keeps in the fridge for up to 2 weeks.
• Extra sesame seeds: Store in a spice jar for later use.

TIPS

Make it a meal: Serve these cauliflower steaks over Millet or quinoa and topped with baked salmon or chicken breasts.

Meal Prep: Double the dressing and store the extra to add flavor to salads, Roasted Root Vegetables, or Sweet Potato Hash throughout the week. It also makes a tasty snack—smear it on a rice cake with sliced pears.