Moroccan · Main course
Ras el Hanout Cauliflower Steaks
Thick slabs of cauliflower brushed with ras el hanout oil and roasted until deeply golden and tender make a substantial vegetarian centrepiece, served over a smoky pepper or chermoula-style sauce with herbs and almonds. It is a modern plant-forward plate that treats humble cauliflower with the spice and generosity of a Moroccan main.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 2
- Level
- Medium
Ingredients
- 1 large cauliflower
- 2 tsp ras el hanout
- 4 tbsp olive oil
- For the sauce: 2 roasted red peppers, 1 garlic clove, 1 tsp paprika, 2 tbsp olive oil, squeeze of lemon
- 30 g toasted almonds, chopped
- Small bunch parsley and coriander
- Salt and pepper
Method
- 1
Cut the steaks
Trim the cauliflower leaves and slice the head through the core into two or three thick steaks so they hold together.
- 2
Season
Mix the ras el hanout with the olive oil and salt and brush generously over both sides of each steak.
- 3
Roast
Roast at 210°C for 30–35 minutes, turning once, until deeply golden and tender to a knife.
- 4
Make the sauce
Blend the roasted peppers, garlic, paprika, olive oil, lemon and salt into a smooth, smoky sauce.
- 5
Serve
Spoon the pepper sauce onto plates, set the cauliflower steaks on top, and scatter with almonds and herbs.
Chef's tips
- Cut through the core so the steaks hold together; use the loose florets for another dish.
- Roast hot and turn once so both sides caramelise rather than steaming.
- The smoky pepper sauce is what makes it a main, not a side — make it generous.
Frequently asked questions
The steaks fall apart — what can I do?
Only the central slices hold as whole steaks; the outer pieces break into florets. Cut carefully through the core, and roast the loose florets alongside to serve as well.
Can I make it vegan?
It already is, as written. Serve it with couscous, herby grains or flatbread and the pepper sauce for a full plant-based meal.