Photo of Za'atar-seasoned cauliflower steaks by WW

Za'atar-seasoned cauliflower steaks

Points® value
Total Time
35 min
5 min
30 min
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.


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


1 wedge(s), cut into wedges (optional)


  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