Ingredients
• 1 large head cauliflower (2–2.5 lbs)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• Salt & black pepper to taste
Tahini-Lemon Drizzle:
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp warm water (adjust for pourable consistency)
• 1 tsp maple syrup or agave (optional, to balance bitterness)
• Pinch of salt
Garnish:
• 2 tbsp pomegranate arils
• 1 tbsp chopped parsley or cilantro
• Toasted pine nuts or slivered almonds
• Extra lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Trim cauliflower stem, leaving core intact. Slice vertically into ¾”-thick “steaks” (you’ll get 2–3 center steaks; chop remaining florets for roasting alongside).
- In a bowl, whisk olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Brush generously on both sides of steaks (and toss florets in remaining oil).
- Arrange steaks and florets on sheet. Roast 25–30 mins—flip halfway—until deeply golden and tender-crisp.
- Make sauce: Whisk tahini, lemon juice, water, maple syrup (if using), and salt until smooth and pourable.
- Plate steaks. Drizzle with tahini sauce. Scatter with pomegranate, herbs, nuts, and lemon zest.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins, Servings: 4
Calories: 190, Net Carbs: 10g, Fats: 15g, Protein: 6g
✅ Naturally vegan, gluten-free, grain-free, and keto-friendly (net carbs stay low!).
✅ Packed with fiber, vitamin C, and sulforaphane—a potent antioxidant.