Easy & Delicious Vegan Za’atar Cauliflower Steaks Recipe

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by Maggie Turansky

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If you’re after a flavour-packed and showstopping plant-based main then these cauliflower steaks are an excellent choice. Not only do they look beautiful on a plate or serving platter, but they’re also super easy to make and only take about 30 minutes from start to finish.

Topped with a delicious tahini sauce that is also spiced with zingy za’atar, this is a really great option to serve to vegetarian or vegan guests that won’t make them feel like an afterthought – and it’s also a great special-occasion meal for those looking for a great veggie main!

Cauliflower is so diverse and this is just another excellent way to prepare it (see also my cauliflower mash, cauliflower soup or cauliflower salad).

Vegan Cauliflower Steaks
Vegan Cauliflower Steaks

How to Make Cauliflower Steaks with Za’atar Glaze

This is a pretty easy recipe and the prep for the “steaks” themselves is pretty minimal.

You can begin by removing the core from a head of cauliflower and then carefully cutting it into large panels. Don’t worry if a few florets fall off – you can just roast these alongside the steaks,

Key ingredients for this recipe
Key ingredients for this recipe

Then, make the glaze for the cauliflower. This simple involves mixing some good olive oil in a small bowl with a clove of garlic, a healthy amount of za’atar, some soy sauce and a squeeze of agave syrup.

If you’re not concerned about these being vegan, then you can also use honey here. Maple syrup is also a good sub.

Making the zaatar glaze
Making the zaatar glaze

Season the glaze with a bit of salt and pepper and then use a pastry brush to thoroughly coat each side of the cauliflower steaks in the glaze.

Place the cauliflower pieces on a parchment-lined baking sheet and then transfer to the oven. Cook the cauliflower until it is browning, beginning to char slightly and is tender but still has some resistance when stepped with a fork – this will take about 20-30 minutes.

Prepping the cauliflower
Prepping the cauliflower

While the cauliflower is cooking, you can also use that time to make the tahini sauce. This, again, is quick and simple.

All you need to do is combine some tahini with a healthy amount of fresh parsley and cilantro, a bit of garlic, more za’atar, lemon juice, lemon zest and a little squeeze of agave.

Add in a few splashes of water and whisk to combine, adding water until you reach a drizzle-able consistency.

Tahini sauce for the cauliflower
Tahini sauce for the cauliflower

When the cauliflower is cooked, go ahead and add it to a serving platter (or individual plate) and drizzle with the tahini sauce. Serve immediately and enjoy!

Zaatar Cauliflower Steaks

Za’atar Cauliflower Steaks with Tahini Sauce

Packed with the zingy flavour of za'atar, these cauliflower steaks are quick to throw together and packed with complex flavours – perfect for a vegan main meal!
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Servings 2
Prep Time 10 minutes
Total Time 30 minutes


  • 60 ml (¼ cup) olive oil
  • 2 cloves garlic grated or finely minced, divided
  • 4 tsp zaatar divided
  • 2 tsp soy sauce
  • tsp agave syrup divided
  • 1 large head cauliflower cut lengthwise into 4-5 "steaks"
  • 2 tbsp tahini
  • 1 tbsp flat-leaf parsley finely chopped
  • 1 tbsp fresh cilantro finely chopped
  • ½ tsp lemon zest
  • 1 tsp lemon juice


  • Preheat oven to 220°C/425°F. In a small bowl, combine the olive oil, 1 garlic clove, 1 tbsp of za'atar, the soy sauce, 1 tsp of agave syrup, a pinch of salt and a generous grind of black pepper.
    Making the zaatar oil
  • Line a baking sheet with parchment paper and add the cauliflower, ensuring that each "steak" is lying flat against the surface of the pan. Use a pastry brush to coat both sides of each cauliflower steak in the za'atar oil.
    Prepping the cauliflower
  • Transfer the baking sheet to the oven and cook the cauliflower until browned and beginning to char and the steaks are tender but still offer some resistance, about 20-25 minutes.
    Roasted cauliflower
  • Meanwhile, make the tahini sauce. In a small bowl, add the tahini, the other clove of garlic, 1 tsp of za'atar, ¼ tsp of agave syrup, the lemon zest, lemon juice, parsley, cilantro a generous pinch of salt and a good grind of black pepper. Add 2 tbsp of water and whisk until thoroughly combined. Spoon over cooked cauliflower steaks and serve.
    Tahini sauce for the cauliflower


Calories: 470kcal | Carbohydrates: 32g | Protein: 12g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Sodium: 470mg | Potassium: 1382mg | Fiber: 10g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 210mg | Calcium: 162mg | Iron: 5mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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These easy, za’atar-packed cauliflower steaks are so tasty and beautiful that they’re sure to impress everyone you serve them to, regardless of whether they’re being cooked for a simple weeknight meal or as a meatless main for a special occasion.

Are you looking for a great recipe for cauliflower? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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