Spiced cauliflower steaks are roasted until crisp, nutty and tender and finished with a fiery tahini dressing, pomegranate seeds and fresh herbs. A quick and easy vegan dish that can be eaten as a main or side.

Difficulty: 2/5

Prep time: 10 min

Cook time: 15-20 min

Serves: 4-6


  • ¼ cup lemon juice
  • 2 tbsps. tahini
  • 2 tbsps. olive oil
  • 1 tbsp. maple syrup
  • 2 tsp. harissa
  • salt & pepper, to taste


  • 1 (2 lbs.) head of cauliflower, sliced lengthwise through the core into 4-5 steaks
  • oil with a high smoke point, like rice bran, canola, or grapeseed
  • 2 tsp. za’atar
  • 1 tsp. ground turmeric
  • 1 tsp. smoked paprika
  • salt & pepper, to taste
  • ½ cup pomegranate seeds
  • handful of cilantro or parsley, chopped, as garnish


  1. Preheat grill on medium-high heat with one of Broil King’s Cast Iron Griddles.
  2. As the grill is preheating, make harissa tahini dressing. Whisk together ingredients from lemon juice to harissa. Salt and pepper to taste.
  3. Season cauliflower steaks with a drizzle of oil, za’atar, ground turmeric, smoked paprika, salt, and pepper.
  4. Once the grill is hot, turn the heat down to low on the griddle side and keep the opposite side on medium-high heat for indirect heat.
  5. Brush oil onto the hot griddle with Broil King’s Basting Brush. Roast cauliflower steaks for 15-20 minutes, flipping about halfway through, until charred and golden.
  6. Transfer cauliflower steaks onto a platter and finish with a healthy drizzling of harissa tahini dressing, pomegranate seeds, and chopped herbs. Serve.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman