Roasted Cauliflower Steak with Pomegranate Molasses

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

Roasted veggies are always a thing of great beauty, whether it is classic roast potatoes or something a little different like roasted savoy cabbage, I love ’em!

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 or bang bang cauliflower to add a bit of spice to your weekly menu?

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.

Serving Suggestions

I’ve pictured these roasted cauliflower steaks with a giant couscous salad, the same one that I serve with my pan-fried grey mullet recipe.

Sticking with a similar idea you could also serve this with both my tabbouleh salad, roasted vegetable couscous recipes or even this wonderful-sounding chickpea and harissa salad.

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.

But this recipe is super versatile and this makes a wonderful side dish too, it is great alongside everything from my harissa salmon fillets to my beef kofta kebabs.

Equipment Used

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.

• Stovetop.
• Oven.
• 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