I am grill goddess at my core (its a soul thing), but roasting comes in at a close second. As a chef, I love sharing easy ways to elevate the most basic of foods, and this particular recipe will not disappoint. Don’t let the simplicity fool you (most of us over complicate things). This super easy cauliflower steak option will impress everyone at your next holiday gathering-vegans, gluten free, omnivores alike.
Let me introduce to you…
Za’atar Dusted Cauliflower Steaks With Parsley and Pomegranate Seeds
The way texture, spice, acid, sweet and the herbaceous notes all come together for an otherwise basic veggie and make it outstanding is pretty undeniable (#teamwork).
I promise you, these za’atar crusted cauliflower steaks will impress everyone who tries them. They may have a holiday look and vibe, but they will no doubt show up in your rotation year round.
This variation is not only easy and elegant, but inexpensive as well. These steaks give all the exotic flavor while keeping it healthy, delicious, Fit and Flexible which makes it a perfect choice for the holiday season and beyond.
Ingredients
- 1 head cauliflower medium
- 2 tbsp olive oil
- 4 tbsp z'atar
- Kosher salt
- 1/4 cup flat leaf parsley chopped
- 1/4 cup pomegranate seeds
- lemon wedges optional
Instructions
- Pre heat the oven to 400. Line a sheet pan with foil then set aside.
- Cut one medium sized cauliflower head into steak sized pieces.
- Brush each steak with olive oil.
- Season each steak with za'atar (generously) and salt.
- Place the sheet pan in the oven and roast for 35-40 minutes or until done.
- When done, remove the sheet pan from the oven and let cool.
- Top each steak with parsley and pomegranate seeds.Optional: Squeeze a lemon wedge over the cauliflower steak and enjoy!
Nutrition
