Persian Roasted Cauliflower Steak

>>>Persian Roasted Cauliflower Steak
Persian Roasted Cauliflower Steak

Back at the start of Autumn I used or first Cabbage of the year to BBQ up a cabbage steak, well now my favourite winter vegetable is being harvested I had to make a roasted cauliflower steak, this really is hands down my favourite way to cook cauliflower. There is just something special about the variation in texture you get when cooking cauliflower like this with the slightly firmer stalk being my absolute favourite. You all know that I hate waste and this dish only uses the very centre of the cauliflower so I usually steam the remaining cauliflower and then make the cauliflower puree from this recipe and freeze it up to use later.

This roasted cauliflower steak gets all wonderfully exotic, with pomegranate, pomegranate and the fabulous ‘Persian’ spice blend Sumac, which adds a fabulous citrus tartness to sit along the pomegranate. New Year food is often a little brown and ‘substantial’ so it is nice to eat something colourful and vibrant whilst still being seasonal although I have no idea why pomegranate are a winter fruit. We have holidayed in and thy grow all over the islands on the Dalmatian coast and seem to be fit to eat late summer, so how the rest of Europe see it as a Winter Fruit I have no idea. I suspect it is the longevity and simplicity of storage and I am sure Google knows the answer and I am sure one day I will have a look, but for now I will remain thankful for such a bright and vibrant ingredient is so freely available at a time of year when food is typically a little staid.


Persian Roasted Cauliflower Steak

Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter.

Like this recipe? Then you should definitely check out this one!  Roasted Balsamic Vegetable Toad in the Hole
Cuisine Persian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Author Brian Jones


  • 1 Cauliflower.
  • 2 Shallots.
  • 75 g Giant Cous Cous. Often referred to as Israeli Cous Cous.
  • Vegetable Stock.
  • 50 g Pine nuts.
  • Pomegranate Seeds. Just the seeds of half a pomegranate.
  • 3 Tbsp Olive Oil.
  • 1 Tbsp Pomegranate Molasses.
  • 1/2 Tsp Salt.
  • 1 Tsp Sumac.
  • 1 Spring Onion. Green part only.


  1. Begin by cooking the cous cous in vegeatble stock, drain and set aside, this should take approximately 8 minutes.
  2. Meanwhile preheat your oven to 180Β°C and bring a cast iron pan to temperature on the stove, if you don't have one use anything that you can transfer from stove top to oven.
  3. Cut in half then take a 2.5cm, steak of each side of the half.
  4. Top and tail the shallots and then separate out into individual leaves.
  5. Mix together the olive oil, pomegranate molasses and salt and use it to brush over the cauliflower steaks on the cut sides, reserve the rest of the marinade and use it to coat the shallot leaves.
  6. Now cook the cauliflower in the pan for 5 minutes each side.
  7. Just before transferring to the oven and cooking for 25 minutes, add in the shallot leaves.
  8. About 7 minutes before the cauliflower is cooked heat up a dry pan over a medium high heat and toast off the pine nuts and set aside.
  9. Then add a tablespoon of olive oil to the pan and turn the heat up to high and fry off the cous cous for 2 minute keeping moving all of the time.
  10. Remove from the heat and then add in the sumac and pine nuts and swirl to coat and the pomegranate seeds.
  11. Serving suggestion as per my picture πŸ™‚

Recipe Notes

I usually steam the remaining cauliflower, then puree and freeze to reduce waste.

Like this recipe? Then you should definitely check out this one!  Roasted Butternut Squash Soup
Persian Roasted Cauliflower Steak
Cauliflower is my favourite winter vegetable and this exotic 'Persian' influenced Roasted Cauliflower Steak light and bright break from winter.


  1. Swayam January 10, 2017 at 6:43 am - Reply

    Looks good!! I just did a whole Cauliflower too!! Love the colors here and going Persian was a good idea!

  2. Maria January 10, 2017 at 9:53 am - Reply

    Wow! The idea of mixing this with pomegranate is amazing! I love this!

    • Brian Jones January 12, 2017 at 12:42 pm - Reply

      I love pomegranate at this time of year, such a welcome splash of colour and is a lovely foil for savoury dishes.

  3. Emily January 10, 2017 at 10:04 am - Reply

    This looks so delicious, I’ve never had a cauliflower steak before it sounds so good and healthy too!

    • Brian Jones January 12, 2017 at 12:43 pm - Reply

      Thanks Emily, I never aim for healthy but sometimes it is a welcome accident πŸ˜‰

  4. Nicola @ Happy Healthy Motivated January 10, 2017 at 10:46 am - Reply

    This dish is so bright and colourful – how could anyone not want to dive in?! I’ve heard loads about cabbage steaks, but I’ve never actually made one of my own. I love roasted cauliflower, so I’m sure I’ll love this variation, too!

    • Brian Jones January 12, 2017 at 12:43 pm - Reply

      I think it is very easy to view cauliflower and cabbage as one dimensional vegetables but I think they are wonderfully versatile and can stand up as the focal point of any meal.

  5. Sarah January 10, 2017 at 11:28 am - Reply

    I’ve never had nor made a cauliflower steak before…but if it’s your favorite way to make one of my favorite vegetables, then I MUST try it! Can’t wait!!

    • Brian Jones January 12, 2017 at 12:44 pm - Reply

      It’s just a take on the whole roast cauliflower thing, but roasting a whole cauliflower is way too much to plough through for just me and my wife so this is a nice size and the rest gets turned into a puree for freezing πŸ™‚

  6. Byron Thomas January 11, 2017 at 1:03 pm - Reply

    That’s a gorgeous dish! It belongs in the pages of a food magazine before it ends up in my belly. πŸ™‚

    • Brian Jones January 12, 2017 at 12:45 pm - Reply

      Aw schucks Byron, you are too kind… It is proper tasty though you should give it a try, I know you are a cauli fiend too πŸ™‚

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.