Cauliflower steaks with Middle Eastern flavours


For a different take on cauliflower try these tasty cauliflower steaks. The humble cauliflower is a little powerhouse. This dish looks and tastes great. 


Serves 2


1 cauliflower (will yield 3 thin or 2 thicker ‘steaks’)

4 tbsp. olive oil

2 tbsp. pomegranate molasses

Juice of 1 lime

½ tsp. cinnamon

2 cloves garlic, finely chopped

1 shallot, finely chopped

2 tbsp. flat leaf parsley, chopped 

2 tbsp. pine nuts

½ pomegranate, seeds removed

Sea salt and pepper



  • Pre-heat the grill / oven to 200ºC/400ºF/gas 6

  • Prepare the cauliflower by removing any outer leaves and washing well. Trim the stem end of the cauliflower and slice into ‘steaks’.

  • Mix garlic, shallots, olive oil, lime, cinnamon, pomegranate molasses, salt and pepper.

  • Place cauliflower on baking tray and spoon the dressing over the cauliflower.

  • Place under the grill, or alternatively fry in a pan to brown on each side before baking in the oven for 10-15 minutes.

  • Once browned, place on a serving plate and sprinkle over the pomegranate seeds, pine nuts and parsley

  * Serve with quinoa, buckwheat or any other grain of your choice

  ** Use the leftover florets and turn them into cauliflower rice/refrigerate for another time.