Roasted cauliflower steak is quickly seared & cooked in the oven with a glaze of pomegranate molasses, and a sprinkling of zaatar & sumac.
This dish is superb as a side for meat or fish, but I love serving it as a vegan centrepiece to a meal!
Oven Baked Glazed Cauliflower
These roasted cauliflower steaks are my latest offering and they are as delicious as they are simple.
They are seared in a little oil before being transferred to the oven and brushed with a glaze of pomegranate molasses and seasoned with za’atar and sumac.
These classic North African and Persian flavours appear in a host of my recipes in varying degrees and they just work.
It’s also a wonderfully flexible dish, it is fabulous as a vegan main course but equally at home as a side dish.
And whilst it take an hour to cook, you spend most of that time with your feet up waiting for the cauli to roast.
Frequently Asked Questions
Can I get 4 steaks out of a cauliflower?
Not really, you need the stalk of the cauliflower to hold all of the florets together.
Don’t work though I have plenty of ideas for leftover cauliflower, how about aloo gobi matar for a delicious curry?
Or you could go with soup, I have a wonderful creamy cauliflower soup and a wonderful curried cauliflower veloute soup.
You can also use it as a rice substitute as in cauliflower rice or even use cauliflower as a base for pizza. I even make a cauliflower cannelloni!
Why do you not add the pomegranate molasses to the pan after searing the cauliflower?
I let the pan cool for a little while because the pomegranate molasses will burn if you add it immediately. Do not skip this step!
Do I have to sear the cauliflower?
I find that it really helps to get a nice even cook, particularly around the slightly tougher stalk.
Can I cook these in an air fryer?
Yes, if you have an air fryer that is large enough, but the steaks do need to be in a single layer.
If you do then cook them at 170°C or 340°F for 25-30 minutes, but keep an eye on them, if they begin to colour too quickly reduce the temperature.
What is sumac?
Sumac is a relatively new addition to the spice cupboard of many Western cooks. But it has been used across North Africa, the Arabic world to Pakistan and North India for centuries.
It has a wonderful citrus flavour and is actually the dried and ground ‘fruit’ of a flowering shrub.
This adds a fabulous citrus tartness to sit alongside the sweet pomegranate.
If you are sticking to a vegetarian or vegan diet, this would also work well served on a bed of a veggie tagine. Something like my Moroccan-influenced vegetable tagine or sweet potato tagine would be perfect.
I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions you can ask them in the comments section below the recipe.
- 30cm or 12″ frying pan or skillet.
- Roasting tray that is large enough for the cauliflower steaks.
- Fish slice or spatula.
- Weighing scales and or measuring cups and or spoons.
- Pastry brush
This roasted cauliflower steak recipe is a simple and delicious vegan main course but it is equally as good as a side dish for meat or fish.
- 1 Large Head of Cauliflower, only the middle 400-450g (2x1½" thick slices) of this are needed.
- 3 Tbsp Olive Oil
- ¼-½ Tsp Salt
- 2 Tbsp Pomegranate Molasses
- 1 Tsp Zaatar plus extra for serving
- ½ Tsp Sumac plus extra for serving
- Remove the leaves from the outside of the cauliflower and trim the base so that it sits flat on a board. Cut the cauliflower in half and then take a thick 40mm (1½") slice of cauliflower from each half, and trim them up.
- Heat a 30cm or 12" skillet or frying pan over a very high heat and add the olive oil and when the oil is hot sear the cauliflower steaks beginning with the presentation side. Cook each side for 2 minutes seasoning just before you flip and again after you flip them then transfer to a baking sheet.
- Roast the cauliflower steaks in the oven for 40 minutes at 240°C or 460°F.
- Remove the pan from the heat and allow it to cool for 5 minutes after 5 minutes add the pomegranate molasses, zaatar and sumac and swirl everything around to combine it in the pan.
- Temporarily remove the cauliflower from the oven and brush the molasses and zaatar mix over the cauliflower, then return it to the oven to finish cooking.
Amount Per Serving: Calories: 293Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 670mgCarbohydrates: 24gFiber: 6gSugar: 19gProtein: 4g
Calorific details are provided by a third-party application and are to be used as indicative figures only.