Cauliflower Steaks with Chermoula Sauce

These Cauliflower Steaks with Chermoula Sauce are hearty and delicious. Browned and roasted, then served with a flavorfully spiced sauce, this recipe is too tasty to miss.

Cauliflower Steaks with Chermoula Sauce are really easy to make, but the flavors are deliciously complex. These "steaks" are browned for the best flavor and then smothered in a sauce that's a tasty mix of citrus, spice, and fresh herbs. You'll love the way the different flavors and textures of the roasted cauliflower and pureed Chermoula sauce come together for this great side or main dish.

One of the things that I love about this recipe is that the ingredients are versatile and store well. You can reheat leftovers and use the remaining cauliflower pieces or sauce in other tasty dishes. But I'll get into that more in a moment. Let's look at the ingredients for this recipe.

What you'll need

• Cauliflower. One cabbage head makes two "steaks." Reserve the leftovers for other recipes.
• Olive Oil. Or you can use another oil, such as avocado, grapeseed, or canola.
• Salt and Pepper. Season to taste.

For the Chermoula Sauce:

• Cilantro. Adds a fresh citrusy flavor.
• Parsley. Slightly peppery, this herb is very earthy.
• Olive Oil. The foundation of the sauce.
• Lemon Juice. Makes the sauce bright and citrusy.
• Garlic. These pungent cloves add amazing flavor.
• Spices. Cumin, paprika, coriander, cayenne (optional), and salt.

How to Make these Cauliflower Steaks

1. Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.

2. Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned.

3. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes. In the meantime, make the Chermoula sauce.

4. To make the sauce, just place all of the ingredients into the food processor and blend until smooth.

5. Remove the cauliflower from the oven and spread a generous amount of Chermoula sauce on each "steak." Serve hot.

What to serve with cauliflower steaks

While cauliflower steak can be a hearty main dish, it’s also an excellent side, especially if you have a lighter main. Here are a few suggestions to serve along with it:

• Light & Fluffy Mashed Potatoes. These mashed potatoes make a perfect match for the cauliflower steaks.
• With Stuffed Peppers. The peppers are soft and sweet, and they pair well with the spices from the Chermoula Sauce.
• With any grain. Just boil some rice, quinoa, bulgur, millet, or buckwheat. My Rice and Black Beans is really awesome!
• With Potatoes. I love serving some roasted potatoes with this cauliflower! Try my Fingerling Potatoes or even Potato Pancakes.

How to Store and Reheat

To store any leftover Cauliflower Steaks with Chermoula Sauce, just place them in an airtight container in the refrigerator once they have cooled. They will stay fresh for about 4-5 days. When you are ready to reheat them, place the cauliflower "steaks" back in the skillet to reheat on the stove top or in the oven. Once they are warm, spread some more Chermoula sauce on top and serve.

What to do with the cauliflower leftovers

You can do a number of things with your leftover cauliflower. If you like it raw, you can chop it up and use it in a crudite platter, even dipping it in your yummy Chermoula sauce. You can also roast or saute the pieces with your favorite spices or with other vegetables like broccoli and carrots, or with tofu, for a tasty stir-fry. You might even put it in the food processor and make a batch of cauliflower rice.

Uses for Chermoula Sauce

Chermoula sauce has so many other uses that if you have some extra, you won't for long. Drizzle this delicious sauce over your potatoes or other veggies (raw or cooked). Just as you used it with the cauliflower "steaks," you can also spread this sauce on tofu, serve it over grains like couscous, with pita bread, or toss it with your favorite pasta.

To store the extra sauce, just keep it in an airtight container like a Mason jar in the fridge for up to 3 weeks. If you prefer to freeze it, no problem. Just spoon the sauce into an ice cube tray and, once frozen, place the cubes in a ziplock freezer bag and only defrost what you need.

These Cauliflower Steaks with Chermoula Sauce are wonderfully delicious, filling, and a breeze to make. You'll love this dish and how well it pairs with others for a quick and easy weeknight meal.