Smoked Paprika Cauliflower Steaks
These smoked paprika cauliflower steaks are smoky, tender, and packed with flavour. Served over creamy tahini yoghurt and topped with vibrant chimichurri, this easy vegetarian dish makes a healthy and satisfying dinner or side.
Perfect for BBQs, meat-free dinners, or entertaining guests, this recipe delivers restaurant-style flavour with simple ingredients.
Why You’ll Love This Recipe
- Healthy vegetarian main dish
- Smoky chargrilled flavour
- Fresh herb chimichurri topping
- Creamy tahini yoghurt sauce
- Easy to prepare and naturally gluten free
Ingredients
For the Cauliflower Steaks
- Cauliflower
- Smoked paprika
- Ground cumin
- Garlic
- Thyme
- Olive oil
For the Tahini Yoghurt
- Greek-style yoghurt
- Tahini
- Lemon juice
For the Chimichurri
- Coriander
- Mint
- Flat-leaf parsley
- Olive oil
- Oregano
- Red wine vinegar
How to Make Smoked Paprika Cauliflower Steaks
Step 1: Prepare the Cauliflower
Remove the outer leaves from each cauliflower while keeping the core intact.
Slice two thick cauliflower steaks from the centre of each cauliflower.
Reserve the remaining florets for another recipe.
Step 2: Season the Cauliflower
In a bowl, combine:
- Smoked paprika
- Cumin
- Garlic
- Thyme
- Olive oil
Add the cauliflower steaks and gently coat evenly. Season well.
Step 3: Chargrill
Heat a chargrill or grill pan over medium heat.
Cook half the cauliflower steaks for approximately 3 minutes per side or until golden brown and tender.
Transfer to a plate and cover loosely with foil to keep warm.
Repeat with the remaining steaks.
Make the Tahini Yoghurt
Combine:
- Greek yoghurt
- Tahini
- Lemon juice
Mix well and season to taste.
Make the Chimichurri
In a bowl, combine:
- Coriander
- Mint
- Parsley
- Olive oil
- Oregano
- Red wine vinegar
Stir until well combined.
To Serve
Spoon the tahini yoghurt onto serving plates.
Top with the cauliflower steaks and drizzle generously with chimichurri.
Season and serve with lemon wedges if desired.
Tips for the Best Cauliflower Steaks
- Keep the core intact to help the steaks hold together
- Use medium heat to avoid burning the spices
- Chargrilling adds the best smoky flavour
- Extra florets can be roasted separately
- Fresh herbs make the chimichurri more vibrant
Serving Suggestions
These cauliflower steaks pair perfectly with:
- Couscous or quinoa
- Roasted potatoes
- Grilled flatbread
- Fresh green salad
- Hummus or baba ganoush
Storage Tips
- Store leftovers in the fridge for up to 3 days
- Keep chimichurri separate for freshness
- Reheat cauliflower in a pan or oven
- Best enjoyed fresh after cooking
Recipe Variations
Spicy Version
Add chilli flakes or fresh chilli to the spice mix.
Roasted Version
Roast the cauliflower steaks in the oven at 220°C until golden.
Vegan Option
Use dairy-free yoghurt for the sauce.
Final Thoughts
These smoked paprika cauliflower steaks are packed with smoky flavour, creamy textures, and fresh herbs. Easy enough for weeknights yet impressive enough for entertaining, this dish is a delicious way to elevate cauliflower into the star of the table.