I saw the inspiration for this recipe somewhere along my merry food blogger wanderings, though I can’t for the life of me remember where. I read the title, moved on, meant to come back to it, and completely forgot. But somehow the title stuck with me – it was something about cauliflower steaks – and a hankering was born.

My version combines the nuttiness of roast cauliflower with the sweet depth of tahini and a sharp tang from Asiago. Capers would be fantastic here, as would any sort of nice nutty spice blend (za’atar would be dynamite). I served alongside a simple steak, though I could easily see this dish turned into a grilling affair.

Roasted Cauliflower Steaks (paleo)

1 head cauliflower
Coconut oil
Sea salt and black pepper
1-2 tsp. tahini
A sprinkle of fresh asiago or parmesan cheese – omit if you are cutting dairy

Preheat your oven to 400F and line a baking sheet with foil.

Cut your cauliflower into 1/2 inch thick steaks – leaving the stem on for cutting helps. I had a medium head and ended up with 3 steaks + a bunch of florets.

Lay your steaks on the prepared baking sheet and brush with coconut oil. You might want to pour the oil into a separate dish to dip into or you just may end up with a little relative density of cauliflower vs coconut oil science project. Sprinkle with salt and pepper.

Broil 25 minutes, or until the steaks are browned and smell nutty – make sure to flip halfway through to avoid burning.

When the steaks are browned, brush with tahini and sprinkle with parmesan. Broil until the cheese is melted.

Serves 2 as a side with enough florets leftover for a nice lunch.