1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2In a small bowl, whisk together 2 tablespoons of olive oil, harissa paste, 1 tablespoon of lemon juice, minced garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place cauliflower steaks on the prepared baking sheet and brush generously with the harissa mixture on both sides.

3Roast the cauliflower for 25-30 minutes, flipping halfway through, until tender and beautifully caramelized around the edges.

4While the cauliflower roasts, prepare the tahini-yogurt sauce: In a bowl, whisk together Greek yogurt, tahini, 1 tablespoon of lemon juice, 2 tablespoons of water, a pinch of salt, and pepper until smooth and creamy. Adjust water for desired consistency.

5In a small pan over medium heat, add the remaining 1 tablespoon of olive oil. Add the chopped pistachios, panko breadcrumbs, and optional red pepper flakes. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Season with a pinch of salt.

6To serve, arrange the roasted cauliflower steaks on plates. Drizzle generously with the tahini-yogurt sauce, then sprinkle with the toasted pistachio crumble and fresh cilantro.