Roasted cauliflower has been a well-loved favorite, but combi steamed cauliflower steaks with Za’atar elevates this simple vegetable to something extraordinary.
These Za’atar cauliflower steaks are not only delicious but quick to prepare, with beautifully tender and slightly charred edges thanks to the combination of steam and heat. They’re perfect for a side dish or a plant-forward main.
Why cauliflower steaks?
If you’ve never tried cauliflower as a “steak,” you’re in for a treat. When cut into thick slices and roasted, cauliflower develops a depth of flavor that’s nutty, a little sweet, and beautifully textured. The steam helps keep the cauliflower tender without drying it out, while the high oven temperature caramelizes the edges, giving the perfect balance of soft and crisp. These steaks are a great option when you want something substantial without needing to cook meat.
What is za’atar?
Za’atar is a Middle Eastern spice blend with a distinct mix of dried thyme, sumac, sesame seeds, and salt. Its versatility makes it a pantry staple once you give it a try! This spice blend brings an earthy, tangy, and slightly nutty flavor, complementing the cauliflower’s natural sweetness. It’s just as lovely sprinkled on roasted veggies as it is on eggs, fish, or even a warm, freshly baked flatbread.
You can buy pre-made za’atar or make your own blend if you’d like to customize the flavor. Making it at home also allows you to adjust the salt content, which can be handy depending on what you plan to use it for. In today’s recipe, note that I specify an optional extra sprinkle of salt. You won’t find that necessary if your Za’atar has enough in the blend already.
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Variations and tips
- Using cauliflower florets: If you’d rather cook bite-sized florets, toss them with the oil and za’atar before spreading them onto the baking sheet. They’ll only need about 10-12 minutes to cook through.
- Choosing your za’atar blend: Za’atar blends vary slightly by region. If you’re making your own, start with a basic recipe that includes dried thyme, sumac, sesame seeds, and salt, then adjust to taste. This allows you to control salt levels and make it just the way you like.
A perfect addition to any meal
These combi steamed za’atar cauliflower steaks make a versatile side for almost any main dish, but they’re hearty enough to stand alone, especially if you’re serving a vegetarian meal. The combi steam cooking method not only enhances flavor but ensures you’ll have a dish that’s nutritious, vibrant, and packed with Middle Eastern flair.
Enjoy bringing this easy, flavorful recipe to your next meal—whether it’s part of a grand holiday spread or a quick weekday dinner.
Combi Steamed Za’atar Cauliflower Steaks
Ingredients
- 1 head cauliflower large
- 4 Tbsp olive oil
- 4 Tbsp zaatar Middle Eastern spice blend; see notes
- 1/2 tsp flaky salt optional, if your Zaatar blend contains salt you can skip it
Instructions
- Preheat your oven to Combi Steam, 450°F/220°C, 50% (medium) humidity. Line a baking sheet with parchment paper and set aside.
- Use a sharp knife to slice lengthwise through the cauliflower core, cutting it into 4 thick steaks. You might have some extra florets left from the very edges of the cauliflower head; set those aside for another dish. Put the cauliflower steaks onto the lined baking sheet.1 head cauliflower
- Drizzle half the olive oil over the steaks, then sprinkle half the zaatar over the top, rubbing it in so it'll stick to the oil. Flip the steaks over and repeat the oil and zaatar on the other side. Sprinkle with salt if using.4 Tbsp olive oil, 4 Tbsp zaatar, 1/2 tsp flaky salt
- Cook the steaks, turning once about halfway through cooking, until they're tender all the way through and beginning to brown and char on the very edges. This will take about 15-20 minutes depending on how thick you've cut the steaks.
- When the steaks are cooked, remove them from the oven and serve immediately.
Notes
- If your head of cauliflower isn’t very big, be warned that you may only get two decent steaks from it, with a whole lot of chunky bits of floret either side. You’ll need to allow for this and buy an extra cauli if that’s the case.
- You can absolutely do the olive oil and Zaatar tossed with cauliflower florets instead of steaks. Bite-sized florets will only take about 10-12 minutes to cook through.
- Zaatar: this is a traditional Middle Eastern spice blend that varies a little from country to country and family to family. It’s fantastic stuff that’s good to sprinkle on all kinds of roasted vegetables, eggs, fish and chicken. The critical elements are dried thyme, sumac, sesame seeds and salt. You can make your own, using this recipe I’ve made several times now, or you can buy it ready-made online.
