Harissa Roasted Cauliflower Steaks with Harissa Blend Olive Oil and Tahini Sauce

Thick cauliflower steaks roast into golden-edged, tender slices beside silky tahini sauce, fresh parsley, lemon, garlic, and toasted sesame seeds for a dish that feels vibrant and deeply satisfying. Harissa Infused Olive Oil Blend adds smoky paprika, warm chili, and bright citrus notes that coat the cauliflower as it roasts, giving every bite a layered, North African-inspired finish. It works beautifully for a weeknight dinner, an entertaining side, or a meatless main that still feels special at the table.

Garden Infuzions

Harissa Roasted Cauliflower Steaks with Harissa Blend Olive Oil and Tahini Sauce

Thick cauliflower steaks roast until deeply golden and tender, then get finished with Harissa Infused Olive Oil Blend and a creamy tahini sauce for a bold, cozy, flavor-packed vegetarian supper.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course, Side Dish

Cuisine: Mediterranean, Middle Eastern, Vegetarian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 large head cauliflower
• 3 tablespoons Harissa Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1/4 cup tahini
• 2 tablespoons warm water
• 1 small garlic clove grated
• 1 tablespoon chopped fresh parsley
• 1 tablespoon toasted sesame seeds

Equipment

• 1 Large Sheet Pan lined with parchment paper
• 1 sheet Parchment paper for easy release
• 1 Small mixing bowl for tahini sauce
• 1 whisk for blending sauce
• 1 sharp chef's knife for cutting cauliflower steaks
• 1 Pastry brush for applying oil blend

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Trim the cauliflower leaves and cut the head into 4 thick steaks, keeping the core attached so the slices hold together.
3. Place the steaks and loose florets on the sheet pan, then brush both sides with Harissa Infused Olive Oil Blend and the extra-virgin olive oil.
4. Season evenly with kosher salt, black pepper, cumin, smoked paprika, and garlic powder.
5. Roast for 20 minutes, then carefully flip the steaks and roast 8 to 10 minutes more until the edges are browned and the centers are tender.
6. While the cauliflower roasts, whisk tahini, lemon juice, warm water, grated garlic, and a pinch of salt in a small bowl until smooth and creamy.
7. Transfer the cauliflower to a serving platter, drizzle with the tahini sauce, and finish with parsley and toasted sesame seeds.
8. Serve warm with extra lemon wedges if desired.

Notes

Cut the cauliflower steaks from the center of the head first for the best shape. If the cauliflower head is small, make 3 steaks and roast the loose florets alongside them. The tahini sauce should be creamy enough to drizzle but still cling to the vegetables. This recipe is vegetarian and naturally dairy-free when served as written.

Tried this recipe?

Let us know how it was!

Recipe Tips

Cut the cauliflower through the core so the steaks stay intact on the pan. Brush both sides generously with the Harissa Infused Olive Oil Blend before roasting to help the edges brown. If a few florets break off, tuck them around the steaks so they roast into crisp little bites.

Whisk the tahini sauce until smooth, then loosen it with warm water a tablespoon at a time until it reaches a drizzleable texture.

Serving Suggestions

Serve these cauliflower steaks over couscous, fluffy rice, or a simple green salad for a complete plate. They also pair nicely with roasted carrots, cucumber salad, or warm flatbread for scooping up extra sauce.

For a more substantial spread, add hummus, olives, and a chopped tomato salad alongside the steaks.

Storage

Store leftover cauliflower and tahini sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower on a sheet pan in a 375°F oven until warmed through and lightly crisp at the edges.

The tahini sauce may thicken in the fridge, so stir in a splash of water before serving again.

Variations

Swap parsley for cilantro or a mix of both for a brighter finish. Add a pinch of cumin to the tahini sauce for a deeper savory note, or scatter chopped pistachios over the top for extra crunch.

For a heartier plate, serve the cauliflower over herbed couscous with chickpeas.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor-forward ideas featuring real herbs, spices, and olive oil blends.