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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 roasted and glazed cauliflower steak served with giant couscous salad.

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.

Overhead close-up oven roasted cauliflower steak served with giant couscous salad.

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.

Overhead oven roasted cauliflower steak served with giant couscous salad.

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.

Close-up oven roasted cauliflower steak served with giant couscous salad.

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
Roasted cauliflower steak glazed with pomegranate molasses served with giant couscous salad.
Yield: 2 Servings

Easy Roasted Cauliflower Steak Recipe with Pomegranate Molasses and Zaatar

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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


  1. 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.
  2. 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.
  3. Roast the cauliflower steaks in the oven for 40 minutes at 240°C or 460°F.
  4. 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.
  5. 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.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Byron Thomas

Wednesday 11th of January 2017

That's a gorgeous dish! It belongs in the pages of a food magazine before it ends up in my belly. :)

Brian Jones

Thursday 12th of January 2017

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 :)


Tuesday 10th of January 2017

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

Thursday 12th of January 2017

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 :)

Nicola @ Happy Healthy Motivated

Tuesday 10th of January 2017

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

Thursday 12th of January 2017

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.


Tuesday 10th of January 2017

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

Brian Jones

Thursday 12th of January 2017

Thanks Emily, I never aim for healthy but sometimes it is a welcome accident ;)


Tuesday 10th of January 2017

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

Brian Jones

Thursday 12th of January 2017

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

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