Mediterranean Roasted Garlic Sriracha Cauliflower Steaks

Table of Contents

Cauliflower steaks are a bold, flavorful alternative to meat, and this Mediterranean-inspired version packs a punch with garlic, cumin, coriander, and a touch of heat from sriracha. The lemon zest keeps it fresh, while Parmesan adds a savory finish. Serve it as a main dish with grains or salads, or as a standout side for any meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2–3

Ingredients

¼ cup olive oil

1 lemon, zested and juiced

1 tablespoon sriracha sauce

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon Montreal steak seasoning

1 teaspoon ground coriander

1 head cauliflower, leaves removed and base trimmed

¼ cup freshly grated Parmesan cheese

Instructions

Preheat Oven
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Slice Cauliflower
Place cauliflower on a cutting board, stem-side down. Slice into 1 to 1 ½-inch thick “steaks.” You should get 2–3 large steaks from the center, plus some loose florets from the sides (which you can roast too).

Make Marinade
In a small bowl, whisk together olive oil, lemon zest, lemon juice, sriracha, cumin, garlic powder, Montreal steak seasoning, and coriander until well combined.

Season Cauliflower
Brush both sides of the cauliflower steaks generously with the marinade. Arrange on the prepared baking sheet in a single layer.

Roast
Roast in the oven for 20 minutes. Flip carefully with a spatula, then sprinkle Parmesan cheese over the top. Roast for another 8–10 minutes, until golden and tender in the center with crisp edges.

Tips & Variations

Cheese Swap – Instead of Parmesan, try pecorino, crumbled feta, or even a dairy-free cheese for a vegan option.

Extra Heat – Add chili flakes or a dash of smoked paprika to the marinade for more spice and smokiness.

Herb Boost – Fresh parsley, cilantro, or dill make a great garnish to balance the heat with freshness.

Crispier Texture – For more crunch, broil the cauliflower steaks for the last 2–3 minutes after roasting.

Make it a Meal – Serve over couscous, quinoa, or bulgur with a drizzle of yogurt-tahini sauce for a complete Mediterranean-inspired dish.

Use the Florets – Don’t waste the smaller cauliflower pieces that break off. Toss them in the same marinade and roast alongside the steaks.

Grill Option – These cauliflower steaks can also be grilled over medium heat for a charred, smoky flavor.

Q&A

Q: How do I keep the cauliflower steaks from falling apart?
Slice straight through the core and keep the stem intact. This helps hold the steaks together while roasting.

Q: Can I make this recipe less spicy?
Yes. Reduce the sriracha to 1 teaspoon or replace it with smoked paprika for a milder kick.

Q: What’s the best way to serve cauliflower steaks?
They work well as a light main dish with grains and salad, or as a flavorful side with grilled chicken, fish, or legumes.

Q: Can I make these ahead of time?
You can slice and marinate the cauliflower up to a day in advance. Roast just before serving for the best texture.

Q: Is this recipe vegetarian or vegan?
It’s vegetarian with Parmesan. To make it vegan, simply skip the cheese or use a plant-based alternative.

Nutrition

(per serving, based on 3 servings)

Calories: ~190

Protein: 6g

Carbohydrates: 14g

Fat: 13g

Fiber: 5g

Calcium: 100mg

(Values may vary depending on cheese choice and portion size.)

Conclusion

These Mediterranean Roasted Garlic Sriracha Cauliflower Steaks are a simple yet bold way to turn cauliflower into a star dish. With smoky spices, zesty lemon, and a touch of heat, they strike the right balance of savory and refreshing. Perfect as a meatless main or a creative side, this recipe is easy to adapt to your taste and is sure to add variety to your weekly meals.