Moroccan-Spiced Roasted Cauliflower Steaks are a flavorful vegetarian main that transforms simple cauliflower into an exotic centerpiece.
The use of traditional North African spices combined with preserved lemon adds vibrant, tangy notes that brighten the dish.
This recipe is straightforward to prepare and makes a satisfying meal or a stunning side dish.
Why You’ll Love This Recipe
- Thick cauliflower 'steaks' hold up well to roasting, creating a hearty, satisfying texture.
- The Moroccan spice blend of cumin, coriander, paprika, and cinnamon brings warmth and depth to the dish.
- Preserved lemon adds a distinctive, bright citrus flavor that balances the earthiness of the roasted cauliflower.
Moroccan-Spiced Roasted Cauliflower Steaks with Preserved Lemon
This vegetarian main dish features thick cauliflower steaks roasted with a blend of Moroccan spices and finished with preserved lemon for a tangy brightness.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 cauliflower steaks
Ingredients
- 1 large head of cauliflower, trimmed and cut into 1-inch thick steaks (about 4 steaks)
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 preserved lemon, pulp removed and peel finely chopped
- 2 tablespoons chopped fresh cilantro leaves
- Lemon wedges, for serving
Instructions
- Prepare the Cauliflower Steaks Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Carefully slice the cauliflower into 1-inch thick steaks. You should get about 4 thick steaks. Reserve any remaining florets for another use.
- Make the Spice Mixture In a small bowl, combine the olive oil, ground cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), salt, and black pepper. Mix well to create a spice oil.
- Season and Roast Brush both sides of each cauliflower steak generously with the spice oil mixture. Place them on the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes, then carefully flip each steak and roast for another 15 minutes, or until golden brown and tender when pierced with a fork.
- Serve Remove the cauliflower steaks from the oven and transfer to serving plates. Sprinkle with chopped preserved lemon and fresh cilantro. Serve with lemon wedges on the side for additional brightness.
Helpful Tips
- Use a sharp knife to cut the cauliflower steaks carefully to prevent crumbling.
- If you cannot find preserved lemon, substitute with finely grated lemon zest mixed with a pinch of salt for a milder flavor.
- To keep the cauliflower steaks intact, do not move them too much while roasting and flip gently with a wide spatula.
Storage and Make-Ahead
Store any leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through to maintain texture.
Do not freeze roasted cauliflower steaks as they may become mushy on thawing.
Frequently Asked Questions
What is preserved lemon?
Preserved lemon is lemon peel that has been cured in salt and its own juices. It is commonly used in Moroccan cuisine to add a tangy, salty, and slightly fermented flavor.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses only cauliflower and spices.
Is this recipe vegan?
Yes, all the ingredients are plant-based, making this recipe suitable for vegans.
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