Broccoli and Cauliflower Steaks with Lemon Tahini Dressing

For the broccoli and cauliflower steaks:

  • 1 medium head of cauliflower, sliced lengthwise into 4 x 1-cm-thick slices or steaks
  • 1 medium head of broccoli, sliced lengthwise into 4 x 1-cm-thick slices or steaks
  • ½ cup of extra virgin olive oil
  • 1 tsp of ground turmeric
  • 1 tsp of ground cumin
  • ¼ tsp of ground chilli
  • Salt and black pepper, cracked to taste
  • ½ cup of almonds, roughly chopped

For the lemon tahini dressing:

  • ¼ cup of water, filtered
  • ½ cup of tahini, unhulled
  • ¼ cup of lemon juice, freshly squeezed
  • ¼ cup of apple cider vinegar, raw with mother
  • Optional: 1 garlic, crushed
  • 1 TBSP of grated ginger
  • Good quality salt and black pepper to taste
  • Optional: 1 garlic, crushed
  • Optional: 1 tsp of rice malt syrup (I personally prefer it without, especially when using pomegranate seeds on top)

Sprinkle with:

  • ½ cup of pomegranate seeds


  1. Preheat your oven to 180 degrees, fan-forced, and line a large baking tray with baking paper.
  2. In a smaller bowl mix together your oil and spices.
  3. Brush both sides of your broccoli and cauliflower steaks generously with your oil mixture.
  4. Roast in the oven for 15 – 20 minutes or until the tops of your steaks turn golden and crispy.
  5. Turn your steaks, add your chopped almonds and roast another 15 minutes until the other sides are roasted too.
  6. In the meantime, using another smaller bowl mix together your lemon tahini dressing until smooth and creamy.
  7. To assemble your dish spoon lemon, tahini dressing over your roasted broccoli and cauliflower steaks and sprinkle with pomegranate seeds.


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