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- Makes 4 servings
- Serving size: ¼ of recipe
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Perfect for a special occasion, this company-worthy take on cauliflower steaks features muhammara—a bold Middle Eastern dip made from grilled red bell peppers, walnuts, and pomegranate molasses. Za’atar seasoning, Aleppo pepper, tomato paste, and cumin bring extra depth to the muhammara, while a bed of fluffy quinoa and chickpeas makes it a hearty, satisfying meal. This recipe is a tasty way to try less common seasonings like pomegranate molasses and za’atar—and it comes together easily once you have them.
Tips
How to cut cauliflower steaks: Trim the stem on a head of cauliflower to make a flat base, keeping the core intact. Stand the cauliflower head upright on a cutting board. Holding the cauliflower head firmly, cut four 1-inch-thick slices from the center of the head. Reserve cauliflower edges and trimmings for another use.
Za’atar Seasoning: To make your own, stir together 1 tablespoon each ground sumac and ground dried thyme and 1 teaspoon each sesame seeds and freshly ground black pepper. Store in an airtight container.
Pure pomegranate molasses: This one-ingredient flavor-enhancer is made by reducing pomegranate juice to a tangy-sweet glaze—adding rich depth to both savory and sweet dishes. You can find it online or in specialty food stores.
Balsamic Glaze: In a small saucepan bring ½ cup balsamic vinegar to boiling; reduce heat. Simmer, uncovered, 6 to 8 minutes or until reduced to about 2 tablespoons and mixture has a syrup consistency. Or use purchased balsamic glaze, but be sure to look for a brand without any thickeners or other additives, such as Nonna Pia’s.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 cups low-sodium vegetable broth
- 1 cup tricolor quinoa, rinsed and drained
- ½ cup chopped onion
- 6 cloves garlic, minced
- 1¼ teaspoon sea salt
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- 2 medium red bell peppers, quartered
- ⅓ cup chopped walnuts, toasted
- 5 tablespoons lemon juice
- 2 tablespoons pomegranate molasses or Balsamic Glaze (see tip, recipe intro)
- 1 tablespoon no-salt-added tomato paste
- 1 teaspoon Aleppo pepper or paprika
- ¼ teaspoon ground cumin
- 2 teaspoons Homemade Za’atar Seasoning or purchased za’atar spice blend (see tip, recipe intro)
- 4 1-inch-thick cauliflower steaks (from 2 medium heads or 1 large head) (see tip, recipe intro)
- ¼ teaspoon freshly ground black pepper
- Fresh parsley (optional)
- Lemon wedges (optional)
Instructions
- In a medium saucepan combine broth, quinoa, onion, 3 cloves garlic, and ½ teaspoon salt. Bring to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed and quinoa is just tender. Stir in chickpeas; cover and let stand 5 minutes.
- Grill bell peppers, covered, over medium heat 8 to 10 minutes or until tender and skins are lightly charred, flipping once. Wrap pepper pieces in a piece of foil; let stand 10 minutes or until cool enough to handle. Use a small sharp knife to remove and discard the charred skin.
- In a food processor combine bell peppers, walnuts, 2 tablespoons of the lemon juice, the molasses, tomato paste, Aleppo pepper, cumin, the remaining 3 cloves garlic, and ¼ teaspoon salt. Process until thick and chunky, scraping sides of bowl as needed. Transfer to a medium bowl. Stir in 1 teaspoon of the za’atar.
- Brush both sides of cauliflower steaks with some of the remaining 3 tablespoons lemon juice and sprinkle with the remaining ½ teaspoon salt and the black pepper.
- Grill cauliflower steaks, covered, over medium heat 10 to 12 minutes or until lightly browned, flipping once. Brush with the remaining lemon juice and sprinkle with the remaining 1 teaspoon Za’atar the last 1 minute of grilling.
- Serve cauliflower steaks over quinoa mixture. Spoon sauce over top. If you like, sprinkle with parsley and additional za’atar and serve with lemon wedges.
Per serving (¼ of recipe): 484 calories, 87 g carbohydrates, 17 g protein, 10 g total fat, 1 g saturated fat, 0 g cholesterol, 698 mg sodium, 14 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
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