Roasted Cauliflower Steaks with Chermoula

Serves 4 entree steaks or 6 sides


  • 2 small heads or 1 large head cauliflower, core intact
  • 2 T extra virgin olive oil (or spray oil)
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1/2 C freshly grated parmesan or asiago
  • 1/3 C sliced or slivered toasted almonds
  • 1/3 C golden raisins
  • 1/4 cup chopped organic chives
  • 1 /2 C (or more) of Chermoula (recipe provided)

Heat oven to 450°F.  Trim off the stem of the cauliflower, then cut off about 1 inch from two opposite sides. Cutting from the top to the bottom, slice into 4 steaks, each 1 1/2 to 2 inches thick. Arrange cauliflower steaks on sheet pan lined with parchment.  Brush both sides of steak with olive oil or spray oil and season both sides with salt and pepper. Place in middle of oven and roast for approximately 10 min.  Flip steaks over (they should have a golden brown crust – if not, put back in for a few more minutes).  Top each steak with about 2-3 tablespoons of asiago cheese, place back in oven and roast until steaks are tender and golden brown (about 10 more minutes).

While cauliflower is roasting, soak raisins in water.  If you have not already toasted your almonds, you can pop them in the oven for 5-7 minutes with the steaks.  Make sure to not burn. While everything is soaking and roasting and toasting you can make your chermoula.  This can be made ahead of time as well.

When steaks are done, dollop on about 2 T of chermoula per steak, garnish with toasted almonds, raisins and chopped chives.


makes about 1 cup


  • 1 tsp cumin seed, toasted
  • 1 tsp coriander seed, toasted
  • 1 C organic cilantro
  • 1 C organic Italian parsley
  • 2 tsp organic ginger
  • 2 T minced garlic
  • 1/2 C extra virgin olive oil
  • 3 T fresh lemon juice
  • 1 T fresh lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp chili flakes
  • instructions

In a cast iron skillet toast all seeds over medium heat until fragrant.  Cool. and pulse in a grinder until fine.  Add all remixing ingredients to your food processor and pulse until combined, but not blended like pesto.  It should have some bite to it.   Should keep in the fridge for up to two weeks, but it won’t last that long!  This is a good condiment for eggs, fish, potatoes, on rice and as a flavor booster to sauces and soups.  You’ll love it!