Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thick-cut cauliflower steaks roasted with wattleseed spice and drizzled with a zesty lemon myrtle vinaigrette for a vibrant vegetarian main. This australian-inspired vegetarian ready in about 45 minutes blends olive oil, ground wattleseed, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 130 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 35 min Serves 4 Australian cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1 large cauliflower head cut into 3/4-inch thick steaks on a baking sheet lined with parchment.
  2. Step 2: In a small bowl, mix 4 tbsp olive oil with 1 tbsp ground wattleseed, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture over both sides of each cauliflower steak.
  3. Step 3: Roast cauliflower steaks in the preheated oven for 20 minutes, then carefully flip and roast for another 15 minutes until edges are golden and tender.
  4. Step 4: While cauliflower roasts, whisk together 2 tbsp fresh lemon juice, 1 tsp lemon myrtle powder, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbsp water until emulsified.
  5. Step 5: Plate the roasted cauliflower steaks and drizzle with the lemon myrtle dressing, garnishing with 2 tbsp chopped fresh parsley for a bright finish.

Frequently asked questions

How long does Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Wattleseed Cauliflower Steaks with Lemon Myrtle Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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