Cauliflower Steaks with Tahini-Harissa Sauce

Cauliflower Steaks with Harissa Tahini Sauce (vegan, gluten-free)

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Vegan


Tender cauliflower steaks roasted in the oven and seasoned with a spicy harissa tahini sauce. Sprinkle with chopped dates and pistachios and you’ve got it all!



For the cauliflower:

  • 2 large cauliflowers
  • 2 Tablespoons olive oil
  • 1 Tablespoon smoked paprika
  • 2 garlic cloves, minced
  • 5 small dates, pitted and diced
  • 2 Tablespoons pistachios, roughly chopped

For the sauce:

  • 1/3 cup (75g) tahini
  • 1 lemon, zest and juice
  • 1 Tablespoon harissa
  • 1 teaspoon paprika
  • Salt and pepper
  • 12 Tablespoons water


  1. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.

For the cauliflower:

  1. Remove the leaves from the cauliflowers and trim the base so they sit flat on a board. Cut 2 to 4 thick slices out of the centre of each – about 1-inch (3cm) thick.*
  2. Arrange the ‘steaks’ on the prepared baking sheet and brush with olive oil. Sprinkle some paprika and garlic all over, and bake for 15 minutes. Top the cauliflower steaks with the diced dates and chopped pistachios, and bake for another 15-20 minutes until tender and cooked through.

For the harissa tahini sauce:

  1. In a small bowl, whisk the tahini with lemon zest and juice, olive oil, harissa, paprika, salt and pepper. Add water until smooth and thin consistency.
  2. When the cauliflower steaks are ready, drizzle the harissa tahini sauce over, and serve immediately.


* You can use cauliflower leftovers for a salad or a cauliflower rice.