Zaatar Roasted Cauliflower Steaks
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegan, Gluten-Free, Keto-friendly
Ingredients
Scale
- 1 large head of cauliflower
- 1/4 cup extra virgin olive oil
- 3 tablespoons za’atar seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Optional: Tahini sauce for drizzling
Instructions
- Step 1: Preparation and Preheating Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats to prevent the cauliflower from sticking and to make cleanup easier.
- Step 2: Cutting the Cauliflower Steaks Remove the green leaves from the base of the cauliflower, but keep the stem intact. Place the cauliflower on a cutting board, stem-side down. Slice the head vertically into 1-inch thick slabs. You should get 3 to 4 solid “steaks” from the center. Save any loose florets that break off to roast alongside the steaks.
- Step 3: Creating the Zaatar Rub In a small bowl, whisk together the olive oil, za’atar seasoning, sea salt, black pepper, and fresh lemon juice. This mixture should be thick and fragrant.
- Step 4: Seasoning the Steaks Place the cauliflower steaks and any extra florets onto the prepared baking sheet. Using a pastry brush or a spoon, coat both sides of the steaks generously with the za’atar oil mixture. Make sure the seasoning gets into all the nooks and crannies.
- Step 5: Roasting to Perfection Slide the baking sheet into the oven and roast for 20 minutes. Carefully flip the steaks over using a wide spatula. Roast for another 15 to 20 minutes, or until the cauliflower is fork-tender and the edges are deeply browned and crispy.
- Step 6: Final Garnish Remove the tray from the oven. Sprinkle the fresh chopped parsley over the top. If you like, drizzle with a bit of creamy tahini sauce or an extra squeeze of lemon juice before serving hot.