Vegan Recipe: Roasted Cauliflower Steaks with Pomegranate Arils

Cook Time: 35 minutes - Total Time: 45 minutes - Servings: 4



1 cauliflower head

2 tablespoon olive oil (plus extra for greasing baking sheet)

1 tablespoon pomegranate molasses

Zest of one lemon 

Juice of 2 lemons

4 cloves Crushed /chopped garlic

8 whole garlic cloves (peeled)

1 teaspoon smoked paprika

1 teaspoon cumin

2 teaspoon dried oregano

2 teaspoons salt

½ teaspoon pepper

3 tablespoon Pomegranate arils/seeds

Fresh Cilantro or Parsley


Preheat oven to 375 degrees. Grease a baking sheet with olive oil.

Remove leaves from cauliflowers and trim the base.  

Stand the cauliflower upright and cut it into slices (steaks) about 2 inches thick; place the slices on the greased baking sheet.

Mix the olive oil, pomegranate molasses, zest and lemon juice, crushed garlic, smoked paprika, cumin, oregano, salt and pepper. Drizzle half over the steaks, turn them over and drizzle the other half on the other side of the steaks.  Sprinkle the garlic cloves on and around the steaks.

Bake the steaks for 15 minutes. Sprinkle the pomegranate seeds on the steaks and bake for another 15-20 minutes or until the steaks have turned golden brown to their edges and a knife slides easily into the slices.

Sprinkle with fresh parsley or cilantro before serving.