Honey Sriracha Cauliflower Steak
These roasted cauliflower steaks are brushed with a sweet and spicy honey sriracha glaze, then served over creamy mashed cauliflower with sautéed spinach and juicy pomegranate seeds. This colorful vegetarian dish is hearty enough for dinner or makes an impressive side.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large saucepan
- Food processor or blender
- Small mixing bowl
- Pastry brush
- Skillet
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
Cauliflower
- 1 large head cauliflower
- 2 garlic cloves, peeled
- 1 tablespoon butter
- 1 tablespoon cream cheese
- 1 tablespoon water
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup fresh spinach
- ½ cup pomegranate seeds
- 1 teaspoon olive oil (for sautéing spinach)
Honey Sriracha Sauce
- 2 tablespoons sriracha sauce
- ½ cup honey
- 3 tablespoons soy sauce
- 2 garlic cloves, minced
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Trim the cauliflower and cut half into thick steak-like slices. Break the remaining half into florets.
- Place the cauliflower florets and the peeled garlic cloves into a saucepan. Cover with water and bring to a boil.
- Reduce the heat and simmer for about 15 minutes, or until the cauliflower is very tender.
- Drain thoroughly and transfer the cauliflower and cooked garlic to a food processor.
- Add the butter, cream cheese, water, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
- In a small bowl, whisk together the sriracha, honey, soy sauce, and minced garlic until well combined.
- Arrange the cauliflower steaks on the prepared baking sheet and brush both sides generously with the honey sriracha glaze.
- Roast for 15 minutes.
- Carefully flip the steaks, brush with additional glaze, and continue roasting for another 5 to 10 minutes until tender and caramelized around the edges.
- Meanwhile, heat the olive oil in a small skillet over medium heat.
- Add the spinach and cook for 2 to 3 minutes until just wilted.
- Spread the mashed cauliflower onto serving plates.
- Top with the sautéed spinach.
- Place a roasted cauliflower steak on each serving.
- Sprinkle with fresh pomegranate seeds and serve immediately.
Notes
- Choose a large, firm cauliflower so you can cut thick steaks without them falling apart.
- Simmering the garlic with the cauliflower softens its flavor and creates a smoother mash.
- Brush the cauliflower with extra glaze during roasting for deeper caramelization.
- For a vegan version, replace the butter, cream cheese, and honey with plant-based alternatives.
- Leftover mashed cauliflower and roasted steaks can be refrigerated separately for up to 3 days.
- Serve as a vegetarian main course or alongside grilled chicken, pork chops, or steak for a complete meal.