Za'atar-seasoned cauliflower steaks
2
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Cutting a head of cauliflower into thicky cut steaks turns the simple vegetable into an impressive-looking vegetarian main course. Though it makes a great entree, it would be just as lovely served as a side dish alongside chicken or lamb kebabs. Cauliflower is one of those vegetables that loves to be doused with just about every seasoning there is, and za’atar, a middle eastern spice blend made with herbs, sumac, and sesame seeds, doesn’t disappoint. Take care when turning the steaks over to be sure to keep the florets intact.
Ingredients
Cooking spray
4 spray(s)
Uncooked cauliflower
1 head(s), medium, (2 to 2 1/2 lb)
Olive oil
2 tbsp(s)
Za’atar spice blend
4 tsp(s), divided
Kosher salt
½ tsp(s), divided
Lemon
1 wedge(s), cut into wedges (optional)
Instructions
1
Preheat oven to 425°F. Coat large baking sheet with nonstick spray. Cut cauliflower into 4 steaks (each 3⁄4 to 1 inch thick). Arrange cauliflower on prepared pan and brush both sides with oil. Sprinkle cauliflower with 2 tsp za’atar and 1⁄4 tsp salt. Roast for 15 minutes.
2
Carefully turn cauliflower over and sprinkle with remaining 2 tsp za’atar and 1⁄4 tsp salt. Roast until tender and browned, about 15 minutes. Serve with lemon wedges (if using).
3
Serving size: 1 cauliflower steak
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