Spiced Roasted Cauliflower Steaks with Za'atar and Pomegranate Molasses

Name: Spiced Roasted Cauliflower Steaks with Za'atar and Pomegranate Molasses
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 large cauliflower (cut into 1-inch thick steaks); 3 tablespoons olive oil; 2 tablespoons za'atar; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; to taste salt; to taste black pepper (freshly ground); 2 tablespoons pomegranate molasses; 1/4 cup pomegranate seeds; 2 tablespoons fresh parsley (chopped)

VegetarianMiddle EasternDinnerFlavorfulVibrantHealthy

⏱️ 15m PREP

🔥 35m COOK

👥 4 SERVINGS

⚡ 180 CAL/SERV

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Overview

Delight your senses with these vibrant cauliflower steaks, spiced with za'atar and drizzled with tangy pomegranate molasses, perfect for a Middle Eastern-inspired meal.

Macronutrients per serving

grams

Protein

5.0g 14%

Fat

10.0g 29%

Carbs

20.0g 57%

Rich in nutrients

☀️ Vitamin C

80% DV

Supports immune function

🌾 Fiber

18% DV

Promotes digestive health

☀️ Vitamin K

20% DV

Essential for blood clotting

☀️ Folate

15% DV

Vital for DNA synthesis

🔺 Potassium

10% DV

Regulates fluid balance

Ingredients

Main Ingredients

1 large cauliflower cut into 1-inch thick steaks
3 tablespoons olive oil
2 tablespoons za'atar
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
to taste salt
to taste black pepper freshly ground

Toppings

2 tablespoons pomegranate molasses
1/4 cup pomegranate seeds
2 tablespoons fresh parsley chopped

Instructions

1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2 Prepare the cauliflower by removing the outer leaves and trimming the stem, keeping the core intact to hold the steaks together.
3 Cut the cauliflower into 1-inch thick steaks, aiming for about four steaks.
4 In a small bowl, combine olive oil, za'atar, ground cumin, smoked paprika, salt, and pepper.
5 Brush both sides of the cauliflower steaks with the spice mixture, ensuring even coverage.
6 Place the steaks on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
7 Remove from the oven and let cool slightly before transferring to a serving platter.
8 Drizzle the roasted cauliflower steaks with pomegranate molasses and garnish with pomegranate seeds and fresh parsley.
9 Serve warm as a main dish or alongside other Middle Eastern-inspired dishes.