Cauliflower Steaks with Muhammara & Olive Relish

roasted cauliflower steaks served with muhammara (red pepper & walnut dip) and a tangy olive relish

serves: 4

  • Author: Kayla Howey


  • 1 large head cauliflower, leaves pulled
  • olive oil
  • kosher salt
  • 1 sprig rosemary
  • ½ cup chopped walnuts
  • ¼ cup chopped dried apricots
  • ¾ cup pitted olives, halved
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 2 cups muhammara (roasted red pepper & walnut dip)


  1. Preheat the oven to 400°F. Trim a sliver off the end of the cauliflower head, still keeping the root intact. Slice the cauliflower into ¾” steaks. Some of the steaks will most likely break apart naturally into florets as you slice. Do your best to keep the steaks together.
  2. Heat a large, cast-iron skillet over medium heat. Once hot, add enough olive oil to coat the bottom of the skillet. Work in batches to sear the cauliflower steaks and florets until caramelized, about 4-5 minutes per side. Season well with a pinch of salt.
  3. Transfer the cauliflower to the oven and cook until tender, about 8-10 more minutes.
  4. Meanwhile, add 3 tablespoons of olive oil to a medium skillet. Heat the oil over medium heat. Once hot, add the rosemary and turn the heat to low. Fry the rosemary until slightly golden and crisp on both sides. Remove the rosemary and reserve.
  5. Add the walnuts to the oil and let toast for a minute or so. Stir in the apricots, olives, white wine vinegar, and honey. Cook for another couple of minutes until reduced.
  6. Spoon the muhammara onto a large platter. Transfer all of the cauliflower to the platter next. Spoon the olive relish over top and garnish with the fried rosemary leaves.


I like using castelvetrano and kalamata olives for this recipe, but you can use any olives you’d like.

This recipe also works well for leftovers. If I’m not serving a crowd, I’ll simply plate up an individual portion, and then store the remaining components separately in the fridge. For leftovers, just re-heat the cauliflower in the oven at 425°F and warm the olive relish in the microwave (optional).