Golden Cauliflower Steaks with Pomegranate & Tahini Drizzle
A mineral-rich, fiber-dense dish that supports gut lining repair, hormone balance, and natural detox pathways — combining cruciferous clarity, healthy seed fats, and bright polyphenols for whole-body vitality.
Golden Cauliflower Steaks with Pomegranate & Tahini Drizzle | Naked Food Magazine
A vibrant whole-food, plant-based cauliflower steak recipe with tahini, pomegranate, herbs, and seeds. Fiber-rich, anti-inflammatory, gut-nourishing, and oil-free. Beautiful enough for entertaining, simple enough for weekday cooking.
Golden Cauliflower Steaks with Pomegranate & Tahini Drizzle
Recipe by: The Naked Food Chefs
Yield: 2–3 servings
Ingredients (organic, non-GMO)
Cauliflower
1 large head cauliflower, trimmed and sliced into 1-inch “steaks”
Juice of 1 lemon
1 tsp ground turmeric
¼ tsp garlic powder
Pinch of ground cumin (optional)
Black pepper to taste
Tahini Drizzle
3 tbsp tahini (sesame paste)
Juice of ½ lemon
1 small garlic clove, grated (optional)
2–3 tbsp warm water, as needed to thin
Toppings
¼ cup pomegranate seeds
2 tbsp pumpkin seeds
Handful fresh parsley, chopped
Method
Preheat oven to 400°F / 200°C. Line a baking sheet with parchment.
Slice cauliflower into thick “steaks.” Arrange on tray.
Whisk lemon juice, turmeric, garlic powder, cumin (if using), and pepper.
Brush over cauliflower on both sides.Roast 25–35 minutes, flipping halfway, until edges are golden.
Stir tahini, lemon, optional garlic, and warm water until creamy.
Remove cauliflower from oven. Drizzle with tahini sauce.
Finish with pomegranate seeds, pumpkin seeds, and parsley. Serve warm.
Chef Notes
You can also roast loose cauliflower florets alongside the steaks — no waste.
Add a pinch of smoked paprika for warmth and extra depth.
If serving as a main dish, pair with quinoa, roasted sweet potato, or lentils.
For extra brightness, finish with a touch of lemon zest or fresh mint.
Tahini too strong? Try almond butter — still creamy, neutral, and mineral-rich.
