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Updated: May 26, 2021

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 (alternatively use 2 tbsp balsamic vinegar or 1 tbsp black strap molasses)

Juice of 1 lime

½ tsp cinnamon

2 garlic cloves , 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.

  • To brown the cauliflower steaks either place under the grill, or alternatively fry in a pan on each side. Place cauliflower on baking tray and spoon the dressing over the cauliflower. Bake in the oven for 10-15 minutes.

  • Once cooked, 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.

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