SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/pomegranate-roasted-cauliflower-steaks
Printed July 28, 2026
Printed July 28, 2026
5-Ingredient Magic
Pomegranate Roasted Cauliflower Steaks
Thick-cut cauliflower gets the royal treatment with jewel-like pomegranate molasses and a tahini drizzle. Vegetables have never looked—or tasted—this good.
Ingredients
- 1 large head cauliflower, cut into 1-inch thick steaks
- 1/4 cup pomegranate molasses
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1/2 cup pomegranate arils
Preparation
Cauliflower steaks have become trendy for good reason—they're substantial, satisfying, and completely vegetable-forward. But the real magic happens when you glaze them with tart-sweet pomegranate molasses, creating caramelized edges that taste like candy made from vegetables.
Preparation
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Brush both sides of cauliflower steaks with olive oil and arrange on the prepared sheet. Roast for 15 minutes.
- Meanwhile, thin the tahini with 2-3 tablespoons of warm water until it reaches a drizzle consistency, whisking until smooth.
- After 15 minutes, brush the cauliflower steaks generously with pomegranate molasses and return to the oven for another 15-20 minutes until deeply golden and caramelized.
- Transfer to plates, drizzle with tahini sauce, and scatter pomegranate arils over the top for pops of fresh sweetness.
Note: Save the cauliflower florets that fall off when cutting steaks—toss them with the same treatment and roast alongside for bonus bites.
