Grilled Cauliflower Steaks with Yogurt Tahini Sauce changes up the traditional way people at cauliflower and cooks it on the grill. You will love the smoky flavor and crispy outer layer of the cauliflower. The tender inside soaks in the flavors of the za’atar and olive oil. The cauliflower steaks are finished off with a tangy yogurt tahini sauce and a good sprinkling of feta cheese. The yogurt tahini sauce also works nicely on meats and seafood! 
I am excited to be sharing today’s Grilled Cauliflower Steaks with Yogurt Tahini Sauce in partnership with ADA Mideast.
This recipe is the perfect way to close out the summer and would be a nice addition to your Labor Day festivities.
The yogurt tahini sauce is also a great recipe to use on all kinds of dishes like these Grilled Beef Kofta Kebabs, drizzled over this Mediterranean Salmon Bowl, these Grilled Chicken Thighs with Greek Marinade or pair it with these Lebanese Meat Pies.
In the Lebanese culture we use yogurt in so many recipes from dressings like this Creamy Dill Sauce to a marinade like in this Yogurt Marinated Chicken to Greek Yogurt Waffles.
We often have cauliflower on our menu whether it is this Turmeric Roasted Cauliflower, Air Fryer Buffalo Cauliflower or Za’atar Cauliflower.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Cauliflower: This recipe is for two large heads of cauliflower. Feel free to just use one for a smaller serving size.
- Lemon: I added lemon juice to help create a tangy flavor on the cauliflower. It pairs really nicely with the spices.
- Garlic: Garlic is a great addition to cauliflower and helps add flavor.
- Spices: The spice mixture is paprika, oregano, thyme, za’atar and sumac.
- Cheese: The cauliflower is finished off with feta cheese. It is a nice tangy addition.
- Tahini Sauce: The tahini sauce is a great sauce for the cauliflower. It mixes yogurt, tahini and lemon juice.
How to Make Cauliflower Steaks?
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Grilled Cauliflower Steaks with Yogurt Tahini Sauce
Ingredients
- 2 large heads cauliflower
- 1/4 cup of extra virgin olive oil + more for the grill
- 1 lemon, juiced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 to 2 teaspoons za’atar or sumac {optional}
- 1 teaspoon kosher salt
- Dash of pepper
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped
For the yogurt tahini sauce:
- 1/2 cup plain yogurt
- 2 teaspoon tahini
- 1 teaspoon lemon juice
- Dash of salt and pepper
Instructions
- Remove all of the outer leaves that are on each of the cauliflower heads. Cut off the stem at the bottom of each cauliflower. You want the cauliflower to stand up on a flat base when set down.
- Set each cauliflower head on its base. Cut the sides off of the cauliflower. Cut the rest of the cauliflower into 3 medium sized steaks. You want them to be large enough so they stay intact on the grill.
- In a medium bowl mix together the extra virgin olive oil, lemon juice, garlic, paprika, oregano, thyme, za'atar or sumac {optional}. Heat a grill to medium (about 350 degrees F).
- Place the cauliflower steaks on a large cutting board or two large plates. Brush each side of the cauliflower with the olive oil mixture and sprinkle and dash of salt and pepper on each side. Set the cauliflower steaks on the grill and close the grill. Grill for 5-7 minutes on each side. You want the cauliflower to just begin to char and also become tender.
- Remove from the grill and sprinkle feta cheese and fresh parsley on the cauliflower steaks.
- In a medium mixing bowl combine the yogurt, tahini, lemon juice, salt and pepper and whisk well. Drizzle the yogurt tahini sauce over the cauliflower steaks. Enjoy!
Notes
- The yogurt tahini sauce would be a great sauce to drizzle on grilled chicken, steak, salmon or shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by ADA Mideast.
