Sheet-Pan Za'atar Cauliflower Steaks with Chickpea & Pomegranate Salad
Roasted cauliflower steaks are seasoned with aromatic za'atar and served alongside a vibrant salad of chickpeas, fresh herbs, pomegranate seeds, and tangy sumac yogurt. This vegetarian sheet-pan dinner is bursting with Middle Eastern flavors and texture.
- 2 each large cauliflower heads
- 4 tbsp extra-virgin olive oil
- 2 tbsp za'atar seasoning
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 cups cooked chickpeas (drained and rinsed)
- 0.75 cup pomegranate seeds
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 2 tbsp lemon juice
- 0.75 cup plain Greek yogurt
- 1 tsp ground sumac
- 1 each garlic clove, grated
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Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FRemove green leaves from cauliflower and slice each head into 3/4-inch-thick steaks (reserve loose florets for roasting). Arrange steaks and florets on the prepared pan.
Brush both sides of cauliflower steaks with 2 tbsp olive oil. Sprinkle evenly with za'atar, salt, and pepper.
⏱️ 3 minutesRoast cauliflower for 25–30 minutes, flipping halfway through, until golden and tender.
⏱️ 30 minutes 🌡️ 425°FMeanwhile, in a bowl, combine chickpeas, pomegranate seeds, parsley, mint, lemon juice, and remaining olive oil. Toss gently to mix.
⏱️ 2 minutesIn a small bowl, stir together yogurt, sumac, and grated garlic.
⏱️ 1 minuteTo serve, spread sumac yogurt on plates, top with roasted cauliflower steaks, and spoon chickpea-pomegranate salad over and around. Garnish with extra herbs if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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