Roasted Cauliflower Steaks with Za’atar & Tahini Drizzle

Drizzle generously with Feastica’s tahini — its smooth, pure sesame flavour lifts the dish.

ngredients (serves ~4):

• 2 large heads of cauliflower, trimmed and cut into 1-inch thick “steaks” or large florets

• 2 tbsp olive oil

• 2 tbsp za’atar spice mix

• Salt & freshly ground pepper

• ½ cup Feastica 100% Natural Tahini

• 2–3 tbsp warm water (to thin the tahini drizzle)

• Juice of ½ lemon

• 1 garlic clove, minced

• Fresh parsley leaves, chopped (for garnish)

• Optional: Pomegranate arils for festive colour

Method:

1. Pre-heat oven to 425 °F (≈220 °C).

2. Arrange cauliflower steaks (or florets) on a rimmed baking sheet. Drizzle with olive oil, sprinkle with za’atar, salt & pepper. Roast ~25–30 minutes, flipping once halfway, until golden brown & tender.

3. While the cauliflower roasts, whisk together Feastica tahini, lemon juice, garlic, and warm water until you have a smooth, pourable sauce. Adjust water for desired thickness.

4. Once the cauliflower is cooked, arrange on a large platter. Drizzle the tahini sauce over top, sprinkle chopped parsley and pomegranate arils for a festive finish.

5. Serve warm as a spectacular side dish or vegetarian main.