1. Preheat the oven to 450℉.
2. For the cauliflower steaks, remove the darker green leaves and trim the tough stems from the cauliflower. Cut one head of cauliflower in half, then cut a 1 ½-inch thick steak from each half. Repeat with the other cauliflower. You will have lots of extra cauliflower florets. You can roast them as well. Arrange the steaks and florets (if using) on a baking sheet.
3. In a mixing bowl, combine the avocado oil, paprika, salt, and zest half of the lemon. Drizzle over the cauliflower and rub on all sides (do not wash the bowl, use it for the olive salsa).
4. Roast the cauliflower for a total of 20 minutes, flipping the cauliflower halfway through.
5. While the cauliflower is roasting make the rest of the recipe components. Add tahini paste, bell peppers, and water into a high-speed blender and blend until smooth. Transfer to an airtight container since you will have extra (It can be saved in the fridge for up to 1 week).
6. For the olive salsa, chop the olives and sundried tomatoes and transfer into the bowl that was used for the paprika mixture. Add the dried oregano as well as the lemon juice and remaining zest.
7. When the cauliflower is done roasting, add 2 tablespoons of the tahini onto a plate (per cauliflower steak), top with a cauliflower steak, and garnish with the olive salsa.
Enjoy!
