Cauliflower Steaks

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Cauliflower Steaks


Ease of preparation rating: Easy
Yield: 2 servings



For the cauliflower:

1 Cauliflower

½ cup (120 ml) olive oil

¼ cup (60 ml) zaatar spice


For the Skhug:

½ cup (120 ml) parsley

½ cup (120 ml) cilantro

3 garlic cloves

6 green chilies

1/2 teaspoon (2.5 ml) cumin

1/2 teaspoon (2.5 ml) cardamom

3 tablespoons (45 ml) olive oil

½ lemon, juiced


To garnish:

¼ cup (60 ml) Skhug (see recipe)

¼ cup (60 ml) Pomegranate seeds

¼ cup (60 ml) tahini

¼ cup (60 ml) Pine nuts, toasted

½ lemon, juiced

3 tablespoons (45 ml) parsley, chopped

Olive oil



For the skhug:

In a food processor place; parsley, cilantro, garlic cloves, green chilies, cumin, cardamom, olive oil, and lemon, blitz

For the cauliflower:

Turn on half the grill to med-high or 375 F (190 C).

Square off the ends of the cauliflower and then cut into 3 steaks leaving as much of the core attached as possible, (there will be some extra on the ends that can be grilled in florets).

Season with olive oil and cover in zaatar spice and salt to season.

Place cauliflower on the heated side of the grill, char cauliflower on both sides.

Move to the indirect heated side of the barbeque and cook 10 mins with the lid closed.

To finish:

Plate the cauliflower steak and top with skhug, pomegranate seeds, tahini, pinenuts, lemon juice, and parsley.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque

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