Mediterranean Cauliflower Steaks with Feta, Herbs & Yogurt
These Mediterranean Cauliflower Steaks are a flavorful and nourishing dish that highlights the humble cauliflower in a bold new way. Roasted until golden and tender, the cauliflower steaks are topped with creamy herbed yogurt, crumbled feta, fresh herbs, and a drizzle of olive oil. Whether served as a vegetarian main or a hearty side, this dish is vibrant, satisfying, and packed with Mediterranean flair.
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2–3 (can be doubled)
Ingredients:
For the Cauliflower Steaks:
1 large head of cauliflower
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
For the Yogurt Sauce:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, finely minced or grated
1 tablespoon chopped fresh dill or parsley
Salt and pepper to taste
Toppings:
¼ cup crumbled feta cheese
1–2 tablespoons chopped fresh mint, parsley, or dill
Lemon zest (optional)
Extra virgin olive oil for drizzling
Optional: a sprinkle of chili flakes or sumac for extra zing
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Cauliflower Steaks:
Remove the leaves and trim the stem of the cauliflower. Slice it vertically into ¾ to 1-inch thick “steaks.” You’ll typically get 2–3 full steaks from the center; smaller florets can be roasted alongside.
Season & Roast:
Place cauliflower steaks and loose florets on the baking sheet.
In a small bowl, mix olive oil, cumin, paprika, garlic powder, salt, and pepper. Brush both sides of the cauliflower with this mixture.
Roast for 20–25 minutes, flipping halfway, until golden brown and tender.
Make Yogurt Sauce:
While the cauliflower roasts, whisk together the Greek yogurt, olive oil, lemon juice, garlic, herbs, salt, and pepper in a small bowl. Chill until ready to use.
Assemble & Serve:
Place the roasted cauliflower steaks on a serving plate. Spoon over the herbed yogurt sauce, sprinkle with crumbled feta, fresh herbs, lemon zest, and an optional drizzle of olive oil or chili flakes.
Serving Ideas:
Serve over a bed of couscous, quinoa, or a chickpea salad.
Pair with warm pita or flatbread and a side of olives.
Great as a vegetarian centerpiece or a flavorful side for grilled meats.
Tips:
Choose a Large Cauliflower:
The larger the head, the more full “steaks” you can get. Use remaining florets for roasting alongside.
Cut Carefully:
Slice cauliflower from top to bottom (stem to crown) in thick slabs to keep them intact. Don’t worry if a few fall apart — they still roast beautifully.
Roast at High Heat:
Roasting at 425°F (220°C) helps achieve a golden-brown, slightly crispy exterior while keeping the inside tender.
Use a Spatula to Flip:
Gently flip the steaks halfway through roasting using a large spatula to keep them from breaking apart.
Make Sauce Ahead:
The yogurt sauce tastes even better after resting 15–30 minutes, allowing flavors to meld.
Presentation Tip:
Spoon yogurt sauce under the steaks for a modern, plated look, then top with feta, herbs, and oil.
Variations:
Cheese Swaps:
Use goat cheese, halloumi crumbles, or ricotta salata for different textures and flavors.
For a more melty touch, sprinkle shredded mozzarella or kefalotyri over the cauliflower in the last 5 minutes of roasting.
Vegan Version:
Replace Greek yogurt with coconut yogurt, cashew cream, or plant-based Greek-style yogurt.
Use vegan feta or skip cheese and add toasted pine nuts or tahini drizzle instead.
Spicy Kick:
Add chili flakes, Aleppo pepper, or a spoonful of harissa paste to the olive oil spice mix or the yogurt sauce.
Lemony Boost:
Add a bit more lemon zest to the yogurt or squeeze fresh lemon juice over the roasted cauliflower right before serving.
Garlic Lovers:
Roast a few garlic cloves alongside the cauliflower and mash them into the yogurt sauce for a sweet, mellow depth.
Make It a Meal:
Serve over farro, bulgur, or Israeli couscous with chopped cucumbers and cherry tomatoes.
Add a side of hummus, tabbouleh, or roasted chickpeas for protein and texture.
Mediterranean Topping Ideas:
Add chopped sun-dried tomatoes, olives, or roasted red peppers.
Top with a spoonful of olive tapenade or a sprinkle of za’atar for extra Mediterranean flair.
Q&A
Q: Can I make the cauliflower steaks ahead of time?
A: Yes! You can roast the cauliflower in advance and reheat it in the oven at 375°F (190°C) for about 10 minutes. The yogurt sauce can also be made a day ahead and stored in the fridge.
Q: What if my cauliflower steaks fall apart?
A: That’s totally fine. The florets can still be roasted and served beautifully — just treat them as “roasted cauliflower bites” and top them the same way.
Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free — just ensure your yogurt and feta are certified gluten-free if you’re very sensitive.
Q: Can I use store-bought tzatziki instead of making yogurt sauce?
A: Absolutely! Tzatziki works well as a shortcut and brings similar creamy, herby flavors.
Q: What can I pair this dish with?
A: It pairs well with couscous, quinoa, or warm flatbread. You can also serve it as a side to grilled chicken, lamb, or falafel.
Nutrition Facts
Calories: ~210 kcal
Protein: 7g
Carbohydrates: 12g
Fiber: 4g
Total Fat: 15g
Saturated Fat: 5g
Sodium: ~300mg
Sugar: 4g
Calcium: ~15% of RDA
Vitamin C: ~70% of RDA
Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.
Conclusion
Mediterranean Cauliflower Steaks with Feta, Herbs & Yogurt deliver a perfect harmony of bold spices, roasted depth, creamy tang, and herbaceous freshness. They’re a nourishing and satisfying vegetarian dish that works well as a centerpiece or a side. Whether you’re cooking for a weeknight dinner or a weekend gathering, this dish is sure to impress with its vibrant colors, textures, and flavors.
It’s easy, customizable, and absolutely packed with Mediterranean goodness!