🥗 Mediterranean Cauliflower Steaks with Feta, Herbs & Yogurt
Ingredients
For the Cauliflower Steaks:
1 large head cauliflower
3 tbsp olive oil
1 tsp smoked paprika (or regular paprika)
1 tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
For the Yogurt Sauce:
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, grated or minced
Salt & pepper, to taste
For Topping & Garnish:
½ cup crumbled feta cheese
2 tbsp toasted pine nuts (or slivered almonds)
Fresh herbs (parsley, dill, or mint), chopped
Lemon wedges, for serving
Instructions
Prep the Cauliflower:
Preheat oven to 220°C (425°F).
Remove outer leaves from cauliflower and trim the stem, keeping core intact.
Slice into 1-inch thick steaks (you’ll get 2–3 large ones, plus smaller florets).
Season & Roast:
Place steaks and loose florets on a baking sheet lined with parchment.
In a small bowl, mix olive oil, paprika, cumin, garlic powder, salt, and pepper.
Brush mixture generously over both sides of cauliflower.
Roast for 20–25 minutes, flipping halfway, until golden brown and slightly crispy at edges.
Make the Yogurt Sauce:
While cauliflower roasts, whisk together Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper until creamy. Chill until serving.
Assemble:
Transfer roasted cauliflower steaks to a serving platter.
Drizzle with yogurt sauce.
Sprinkle crumbled feta, toasted pine nuts, and fresh herbs on top.
Serve with lemon wedges.
🍽️ Serving Suggestions
Great as a vegetarian main with warm pita bread and a side salad.
Can also be a side dish with grilled chicken, fish, or lamb.
Add roasted chickpeas for extra protein.
