Roasted Cauliflower Steak
with Chermoula, Pine Nuts & Pomegranate
About This Recipe
This recipe proves that a plant-based main course can be every bit as dramatic and satisfying as a meat dish. The cauliflower steak — cut thick from the centre of the head to preserve the florets — is roasted at high heat until deeply caramelised and tender. The chermoula, a Moroccan herb and spice sauce, brings brightness, warmth, and complexity. This is a Jackson Laurie favourite for weeknight cooking that looks and tastes like a restaurant dish.
Method
- 1
Prepare cauliflower steaks
Preheat oven to 220°C (fan 200°C). Remove outer leaves from cauliflower. Place stem-side down on a board. Cut two 3cm-thick steaks from the centre of the head (you'll have florets left over — roast these separately). Mix olive oil with cumin, smoked paprika, salt, and pepper. Brush generously over both sides of each steak.
- 2
Sear the steaks
Heat a large oven-safe frying pan over high heat. Add a drizzle of oil. When smoking, add the cauliflower steaks and sear for 3 minutes per side until deeply golden.
- 3
Roast
Transfer the pan to the oven and roast for 20–25 minutes until the cauliflower is tender all the way through when pierced with a knife. It should be caramelised and slightly charred at the edges.
- 4
Make the chermoula
While the cauliflower roasts, combine all chermoula ingredients in a food processor or blender. Blitz until you have a rough, vibrant green sauce. Taste and adjust seasoning — it should be bright, herby, and slightly spicy.
- 5
Toast the pine nuts
In a dry frying pan over medium heat, toast pine nuts for 3–4 minutes, shaking the pan frequently, until golden. Watch carefully — they burn quickly.
- 6
Plate and serve
Spoon a generous pool of chermoula onto each warm plate. Place a cauliflower steak on top. Scatter with toasted pine nuts and pomegranate seeds. Add extra herbs and a lemon wedge. Serve immediately.
Chef's Tips from Chef Priya Nair
The key to a great cauliflower steak is the sear — get the pan very hot before adding the cauliflower.
Chermoula keeps in the fridge for up to 3 days and is excellent as a marinade for fish or chicken.
The leftover cauliflower florets can be roasted alongside the steaks and served as a side.
For extra richness, add a spoonful of tahini to the chermoula.
Ingredients
Serves 2
Cauliflower Steaks
- —1 large head of cauliflower
- —3 tbsp olive oil
- —1 tsp ground cumin
- —½ tsp smoked paprika
- —Salt and black pepper
Chermoula
- —Large bunch of fresh coriander (about 40g), roughly chopped
- —Large bunch of fresh flat-leaf parsley (about 30g), roughly chopped
- —3 cloves garlic, roughly chopped
- —1 tsp ground cumin
- —1 tsp ground coriander
- —½ tsp smoked paprika
- —½ tsp cayenne pepper
- —Zest and juice of 1 lemon
- —80ml extra-virgin olive oil
- —Salt to taste
To Serve
- —3 tbsp pine nuts, toasted
- —Seeds of ½ pomegranate
- —Extra fresh herbs
- —Lemon wedges
Per Serving
Calories
380 kcal
Protein
9g
Fat
30g
Carbohydrates
20g
Fibre
8g
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