Baked Cauliflower Steak with Tahini and Pomegranate
Prep time: 40 minServes: 4
Pairs with
The spices, tahini's nuttiness, and pomegranate's sweetness create a flavour profile that works with a surprising range — a textured rosé or a medium white with spicy tones (Grüner Veltliner, Godello) balances without taking over.
Ingredients
- 1 large cauliflower head
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- Flaky sea salt, black pepper
- Tahini dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, grated
- 2–3 tbsp water (to reach the right consistency)
- Salt
- Garnish:
- Pomegranate seeds
- Toasted pine nuts
- Fresh coriander or parsley
- Chilli flakes
Method
- 11. Heat the oven to 200°C.
- 22. Remove the leaves but keep the stem. Cut 2–3 thick 'steaks' (about 3cm) from the centre — use the spare florets for something else.
- 33. Mix olive oil with cumin, coriander, turmeric, salt, and pepper. Brush the cauliflower steaks generously.
- 44. Place on a lined baking tray. Roast 30–35 minutes, flipping halfway, until deeply golden and tender when pierced with a knife.
- 55. Tahini dressing: whisk tahini with lemon juice, garlic, and water to a pourable consistency. Season.
- 66. Place the steaks on plates. Drizzle tahini over, scatter pomegranate, pine nuts, coriander, and chilli flakes.