Ras El Hanout Roasted Cauliflower Steaks with Preserved Lemon
Thick cauliflower steaks roasted with ras el hanout and preserved lemon for a fragrant, golden side dish. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs cauliflower, ras el hanout, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head cauliflower
- 1 tsp ras el hanout
- 2 tbsp olive oil
- 1 tbsp preserved lemon
- 1 clove garlic
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut cauliflower into 1-inch thick steaks, discarding core.
- Step 2: In a small bowl, mix 1 tsp ras el hanout, 2 tbsp olive oil, 1 tbsp chopped preserved lemon, 1 minced garlic clove, and 1/2 tsp lemon zest.
- Step 3: Rub the mixture evenly over all sides of cauliflower steaks, pressing gently to adhere.
- Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper. Place on a parchment-lined baking sheet.
- Step 5: Roast for 25-30 minutes, flipping halfway, until edges are golden and tender when pierced with a fork.
