Chermoula-Marinated Grilled Cauliflower Steaks with Pomegranate
If you're on the lookout for a vibrant and healthy grilling option, these Chermoula-Marinated Grilled Cauliflower Steaks are an absolute delight. The combination of spices in the chermoula marinade infuses the cauliflower with a rich and aromatic flavor, while the pomegranate seeds add a refreshing burst of sweetness.
Ingredients
- 1 large head of cauliflower, sliced into 1-inch thick steaks
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup pomegranate seeds for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, cilantro, parsley, garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper until well combined.
- Marinate the Cauliflower: Brush the marinade generously over both sides of the cauliflower steaks. Let them sit for at least 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high heat.
- Grill the Cauliflower: Place the marinated cauliflower steaks on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
- Serve: Remove the cauliflower steaks from the grill and sprinkle with pomegranate seeds before serving. Enjoy warm as a delicious side or main dish!
Cook’s tips
- Slice the cauliflower from the center of the head, keeping the core intact so the steaks hold together on the grill.
- Let the cauliflower marinate for at least 30 minutes, but 2 hours (or overnight) will deepen the flavors even more.
- Preheat the grill properly and oil the grates to prevent sticking. Use a grill basket for extra safety.
- Don't flip the steaks too early—wait until they release easily and have nice char marks, about 5-7 minutes per side.
Substitutions
- Use lime juice instead of lemon juice for a tangier kick.
- Swap fresh cilantro and parsley with 2 tablespoons each of dried herbs (reduce to 1 teaspoon each).
- Use regular paprika if you don't have smoked paprika—the flavor will be milder but still delicious.
- Replace cauliflower with thick slices of eggplant or portobello mushrooms for a different veggie option.
- If pomegranate seeds are unavailable, garnish with chopped fresh mint or toasted pine nuts.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through, about 5-10 minutes.
FAQ
Can I use frozen cauliflower for this recipe?
No, fresh cauliflower is essential because frozen florets are too soft and won't hold up as steaks when grilling.
Can I make this in the oven instead of on a grill?
Yes, roast the cauliflower steaks on a baking sheet at 425°F for 20-25 minutes, flipping halfway, until tender and browned.
How do I keep the cauliflower steaks from falling apart?
Slice the cauliflower vertically from the stem end, keeping the core intact, and use a sharp knife to get even 1-inch thick pieces.
Can I prepare the marinade ahead of time?
Absolutely! Mix the marinade up to 2 days in advance and store it in the refrigerator until ready to use.
