Turmeric Roasted Cauliflower Steaks

Servings 4 Serves



  • 1 large head cauliflower
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 1 tablespoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne powder

Tahini Sauce

  • 1/4 cup tahini
  • 3 cloves garlic minced
  • 1 large lemon juiced
  • sea salt and freshly ground black pepper
  • cold water
  • 1/2 cup pomegranate seeds


  • Preheat outdoor grill to medium heat.
  • Cut the cauliflower into “steaks” - remove the leaves from the base (do NOT remove core) of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick.
  • In a small bowl, combine spices (salt and pepper through cayenne). Brush each cauliflower steak generously with olive oil, then season evenly with spice mixture.
  • Place cauliflower on grill, and cook for 4 to 6 minutes per side or until cooked through.
  • In a small bowl, whisk together all ingredients for sauce except water. Once mixed well, slowly add water to get desired consistency. Should still be somewhat thick, but thin enough to drizzle.
  • Serve the cauliflower with the tahini sauce drizzled on top and a spoonful of pomegranate seeds.
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