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Spiced Cauliflower Steaks with Lemon, Herbs & Toasted Almonds Recipe

A Dish of Spiced Cauliflower Steaks with Lemon, Fresh Herbs & Toasted Almonds

This isn’t the ideal meal if you’re planning a huge hike tomorrow morning. As that poor vegan woman who tried to climb Everest found out, protein is kind of super important for that kind of physical and mental exertion. Animal-based or otherwise.

But if you’re having a lovely (or lazy) night in or want something to go on the side of your Black Bean Veggie Burgers, Balsamic Slow Braised Short Ribs, Chorizo in red wine with herbs or Spanish Croquettes, this is the dish for you.

Spiced with cumin & coriander, heaps of fresh lemon & herbs, and topped off with toasted almonds, this Spiced Cauliflower Steaks recipe is simple – but oh so ridiculously delicious and flavourful – enough to make it into my weekly rotation.

Now: who’s hungry?? I hope this spiced cauliflower steak recipe makes it into your weekly rotation as it has mine. Because you will love love love it!

Spiced Cauliflower Steaks with Lemon, Fresh Herbs & Toasted Almonds Recipe

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Cuisine American, Canadian


  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tsp chili flakes
  • ½ cup blanched slivered almonds
  • Coarse sea salt + fresh cracked black pepper
  • 1 pc large head of cauliflower
  • Extra virgin olive oil
  • Juice and zest of 1 lemon
  • ¼ cup fresh grated Parmesan cheese
  • 2 tbsp flat leaf parsley, roughly chopped
  • Chimichurri sauce Optional: Serve with a Tbsp of Chimichurri Sauce for each cauliflower steak


  • Pre-heat your oven to 450 degrees F.
  • Place the cumin seeds, coriander seeds, and chili flakes in a pan on medium heat. Toast until fragrant, approximately 3-4 minutes. Remove from heat and transfer to a mortar and pestle. Bash together with a generous helping of salt and pepper until fragrant. Set aside.
  • In that same pan over medium-low heat, add the almonds with a tsp of olive oil and a pinch of salt. Toss to coat. Toast the almonds until fragrant and golden, approx. 10-15 minutes. Watch them carefully so they don't burn. Remove from the heat and store in the fridge in a glass container for up to 2 weeks.
  • Place the cauliflower on a cutting board so the florets of the cauliflower face up. Cut in half, from top to bottom. Cut the two halves into 1" thick "steaks." Keeping the core is intact, you should end up with 2-4 cauliflower "steaks" (depending on the size of your cauliflower) and a bunch of florets. Break up the florets into 2" pieces.
  • Place the cauliflower on a rimmed baking sheet. Sprinkle with the bashed seed mixture and drizzle generously with olive oil. Squeeze the lemon juice and sprinkle with lemon zest. Mix well to combine and ensure even coating on all sides.
  • Place in the oven and roast for 20 minutes or until the cauliflower gets nice and browned on the bottom. Carefully flip and cook a further 10 minutes.
  • When ready to serve, plate the cauliflower individually or as part of a larger platter and sprinkle generously with the almonds, grated Parmesan cheese and flat leaf parsley. If using, brush each plate with a heaping Tbsp of Chimichurri Sauce before serving, or dish up family style by putting the whole bowl on the table. Enjoy!


Toasting the almonds enhances their flavor immensely - be sure not to skip this.
A Dish of Spiced Cauliflower Steaks with Lemon, Herbs & Toasted Almonds.
Keyword Cauliflower

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