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Meat-free Monday: Spiced cauliflower ‘steaks’ recipe

By Daniel Bargioni, Deputy Food Editor

Spiced cauliflower ‘steaks’ with roasted tomatoes, yoghurt, pomegranate molasses and bulgur wheat.

A no-fuss, cheap and versatile meal ready for the packed lunch or as part of a dinner spread. Rubbing the cauliflower in spices and oil transforms the humble vegetable into a meaty crispy-soft flavour bomb! We used pre-made microwaveable mixed grains as a quick and easy cheat but feel free to make your own. An easy yet impressive dish to enhance your repertoire of healthy meat-free meals which won't leave you unsatisfied.

Daniel Bargioni / Epigram


  • 1 large head of cauliflower
  • 250g pre made bulgur wheat/mixed grains
  • Yoghurt
  • 250g cherry tomatoes
  • 2 cloves of garlic
  • A handful of parsley finely chopped
  • 2 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • Half a lemon
  • Curry powder


  1. Preheat your oven to 200C.
  2. First prep the cauliflower by slicing lengthways into ‘steaks’, then rub thoroughly with your curry powder. Roughly mince the garlic and finely chop the parsley.
  3. Line a baking sheet with parchment paper and cover with olive oil. Place your cauliflower steaks on the baking sheet alongside the cherry tomatoes and spread minced garlic, salt and pepper.
  4. Cook for 15 minutes, then flip the steaks and cook for another 15 minutes.
  5. Prepare the mixed grains as per package instructions or make your own.
  6. Serve the cauliflower steaks on a large plate underneath a bed of lentils and roasted tomatoes, dollop yoghurt and sprinkle the chopped parsley. Serve with a squeeze of lemon and a drizzle of molasses and olive oil.

Featured image: Daniel Bargioni / Epigram