Tangy Sumac and Za’atar Roasted Cauliflower Steaks

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick-cut cauliflower steaks roasted with a punch of sumac and za’atar spices, finished with toasted pine nuts and fresh lemon for a bright, earthy side dish. This Middle Eastern-inspired vegetarian recipe, ready in about 40 minutes, pairs large cauliflower head, olive oil, ground sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Remove leaves and trim stem from 1 large cauliflower, then slice into four 3/4-inch thick steaks.
  2. Step 2: In a small bowl, mix 4 tbsp olive oil, 1 tbsp ground sumac, 2 tbsp za’atar spice blend, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Brush both sides of each cauliflower steak generously with the spice and oil mixture and place on a baking sheet lined with parchment paper.
  4. Step 4: Roast steaks in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender at the core.
  5. Step 5: Remove from oven and sprinkle 1/4 cup toasted pine nuts and 2 tbsp chopped fresh parsley over the steaks.
  6. Step 6: Drizzle with 2 tbsp fresh lemon juice just before serving for a bright, tangy finish.

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