Roasted Cauliflower Steak Recipe with Pomegranate Molasses and Zaatar

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.

Course Main Course

Cuisine European

Diet Vegan, Vegetarian

Keyword baked cauliflower steaks, cauliflower steak, roast cauliflower steaks, roasted cauliflower

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 293kcal

1 Large Cauliflower Only the middle 400-450g (2x1½" thick slices) of this are needed.
3 tablespoon Olive Oil
¼-½ teaspoon Salt
2 tablespoon Pomegranate Molasses
1 teaspoon Zaatar (plus extra for serving)
½ teaspoon 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.

See my FAQ section for suggestions to use up the leftover cauliflower.

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 2-3 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 230°C or 450°F.
Remove the pan you seared the cauliflower in 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, then set it aside.
When the glaze is ready, remove the cauliflower from the oven and brush the molasses and zaatar mix over the cauliflower, then return it to the oven until the 40-minute cooking time is complete.