Servings: 4

Cinnamon-and-cumin spiced cauliflower steaks are the starring attraction in this vibrant vegetarian main. They’re roasted with cherry tomatoes and chickpeas, and are served with a cooling mint and dill yogurt sauce. A sprinkle of crumbled feta finishes the dish. If you’d like, serve naan or pita bread on the side for mopping up the plates.

Ingredients

For the yogurt-mint sauce

1 Tbs. fresh lemon juice
1 medium clove garlic, minced or grated
2 cups whole-milk Greek yogurt
Kosher salt and freshly ground black pepper
2 Tbs. finely chopped fresh mint
1 Tbs. finely chopped fresh dill

For the cauliflower, chickpeas, and tomatoes

Nonstick cooking spray
1 15-oz. can chickpeas, drained and rinsed
2 pints (4 cups) grape tomatoes
2 Tbs. extra-virgin olive oil
2-1/2 tsp. ground cumin
1 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
2 large heads cauliflower (about 2-1/2 lb.), trimmed and cut into four 1-inch-thick steaks (reserve any extra cauliflower for another use)
Crumbled feta
Chopped fresh mint and dill
Naan or pita bread (optional)

Calories (kcal) : 440
Fat Calories (kcal): 200
Fat (g): 23
Saturated Fat (g): 11
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 8
Cholesterol (mg): 25
Sodium (mg): 1260
Carbohydrates (g): 42
Fiber (g): 11
Sugar (g): 14
Protein (g): 20

Preparation

Make the yogurt-mint sauce

In a small bowl, combine the lemon juice and grated garlic. Let sit 5 minutes to allow the garlic to mellow. Add the yogurt, 3/4 tsp. salt, and 1/4 tsp. pepper, and stir to combine. Transfer 1/2 cup of the garlic yogurt to a small bowl, and set aside. Stir the mint and dill into the remaining sauce. (The yogurt sauce can be made up to 1 day ahead. Store in an airtight container in the refrigerator.)

Roast the cauliflower, chickpeas, and tomatoes

Position a rack in the center of the oven, and heat the oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
Put the chickpeas and tomatoes on the baking sheet, and toss with the olive oil, 11/2 tsp. of the cumin, 1/2 tsp. of the cinnamon, 1/2 tsp. salt, and 1/4 tsp. pepper. Nudge the tomatoes and chickpeas to the sides, and arrange the cauliflower steaks in a single layer on the baking sheet.
Mix the remaining 1 tsp. cumin and 1/2 tsp. cinnamon into the reserved 1/2 cup garlic yogurt. Spread half of the yogurt over the cauliflower steaks, and season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast the vegetables for 15 minutes. Carefully flip the cauliflower steaks over, top with the remaining yogurt, and gently stir the tomatoes and chickpeas. Continue roasting until the cauliflower is tender and lightly browned, 15 to 20 minutes longer.
To serve, spread the yogurt sauce on plates. Arrange the cauliflower steaks on top, and spoon the chickpeas and tomatoes over top. Sprinkle with crumbled feta, and garnish with chopped mint and dill. If you like, serve with naan or pita bread.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (3 reviews)

xenashoes | 04/07/2020
Delish! I cut the cinnamon a bit, and next time might add some more Moroccan type spices and/or a little harissa for some zip. It would also be great served over cous cous.
RoeA | 04/03/2020
This was excellent !
We are shut in so did the best with the ingredients I had on hand.
My husband doesn't eat dairy so I subbed dairy free sour cream for the yogurt and it worked! Before finishing I put under the broiler a minute to really toast the top
Maurasieghart | 03/31/2020
Delicious!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Moroccan Roasted Cauliflower Steaks with Chickpeas and Tomatoes
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 Tbs. fresh lemon juice; 1 medium clove garlic, minced or grated; 2 cups whole-milk Greek yogurt; Kosher salt and freshly ground black pepper; 2 Tbs. finely chopped fresh mint; 1 Tbs. finely chopped fresh dill; Nonstick cooking spray; 1 15-oz. can chickpeas, drained and rinsed; 2 pints (4 cups) grape tomatoes; 2 Tbs. extra-virgin olive oil; 2-1/2 tsp. ground cumin; 1 tsp. ground cinnamon; Kosher salt and freshly ground black pepper; 2 large heads cauliflower (about 2-1/2 lb.), trimmed and cut into four 1-inch-thick steaks (reserve any extra cauliflower for another use); Crumbled feta; Chopped fresh mint and dill; Naan or pita bread (optional)