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Cauliflower Steaks with Za’atar

Cauliflower Steaks with Za’atar

By: Lee Holmes

Get ready to enter the land of the Greek gods and goddesses with these delicious and nutritious cauliflower steaks with za’atar.



Prep time

Cook time



  • 1 large cauliflower, stems & leaves removed
  • 2 garlic cloves, peeled
  • 3 tbsp olive oil
  • 4 tbsp za’atar spice
  • 4 tbsp za’atar spice
  • 1 tbsp sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp lemon juice
  • 2 handfuls rocket
  • 2 tbsp dried cranberries, roughly chopped
  • 2 tbsp walnuts, roughly chopped
  • 1 baby cucumber, peeled and sliced
  • 20g goat’s cheese
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt


  • Preheat oven to 200°C. Line a baking tray with baking paper.
  • Place the cauliflower upright on a chopping board and cut off each end.
  • Slice cauliflower down the middle to create 2 flat steaks.
  • Lay cauliflower and garlic onto the baking tray. Drizzle with olive oil and season with salt.
  • Rub paprika, sesame seeds, cumin seeds and lemon juice onto each steak. Sprinkle with ½ za'atar.
  • Place the tray in the oven and cook for 10 mins.
  • Remove from the oven and turn the steaks over. Sprinkle with remaining za'atar and place back into the oven for a further 10 mins.
  • Meanwhile, to prepare the salad and dressing, toss rocket, cranberries, walnuts and cucumber in a mixing bowl.
  • Whisk together the dressing ingredients and pour over the salad.
  • Divide the salad onto 2 serving plates and place the cooked cauliflower on top.
  • Serve with crumbled goat’s cheese and za'atar.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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