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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.
Course Side Dish
Cuisine American, Morrocan
Prep Time 14 minutes
Cook Time 21 minutes
Total Time 35 minutes
Servings 4 servings
Calories 207kcal


  • 2 medium cauliflower heads
  • 2 tbsp. olive oil
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste

For Chermoula Sauce

  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • ½ cup olive oil
  • ¼ cup lemon juice
  • 4 garlic cloves, minced
  • 3 tsp. cumin powder
  • 2 tsp. paprika powder
  • ½ tsp. coriander powder
  • ½ tsp. salt
  • tsp. cayenne optional


  • 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.
  • 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.
  • Transfer the skillet to a preheated 400°F oven and bake for 15 minutes. In the meantime, make the Chermoula sauce.
  • To make the sauce, just place all of the ingredients into the food processor and blend until smooth.
  • Remove the cauliflower from the oven and spread a generous amount of Chermoula sauce on each "steak." Serve hot.



Find out what to do with the leftover cauliflower, how to use up the Chermoula sauce, and how to store (or freeze) it, in the post above.

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.


Calories: 207kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 232mg | Potassium: 557mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1429IU | Vitamin C: 83mg | Calcium: 68mg | Iron: 3mg