Roasted Cauliflower with Taco Spices & Muhammara


Preparation info

  • Difficulty


  • Serves


Appears in

Set a Table

Set a Table

By Karen Dudley

Published 2018

  • About

On an epic road trip from San Francisco to Portland, we hired an RV and drove the rugged Pacific coastline with its giant Redwoods and drank in the majestic wild landscapes of California and Oregon. We loved camping in our RV, and I had fun cooking most nights on the trip. Supper had to happen pretty fast in a compact space, cooked on a little gas stove. Instead of buying a range of spices that might go to waste, I thought I was very clever buying a sachet of taco spice from a mostly Mexican supermarket in Oakland. I made a stovetop version of this cauliflower steak. The muhammara was a later addition when we got back home. Scandalous I know. Mexican spice with Turkish paste!


  • 2 medium–large cauliflowers
  • 2 tbsp vegetable oil
  • 2 tbsp taco seasoning
  • 1 cup Muhammara (see recipe)
  • juice and zest of ½ a lemon or lime
  • salt and black pepper to taste
  • splash of olive oil
  • 50 g coriander, roughly chopped


Cut the cauliflower carefully into 1½–2 cm “steaks”. If you are very clever you will be able to get 4 whole steaks from a cauliflower. Do not be alarmed if the cauliflower becomes a bit crumbly. This is the way of cauliflowers. They did not envision being called “steaks” at any point! Use a sawing motion with your chef’s knife rather than rough chopping motions.

Lay out the steaks on a baking paper-lined baking sheet which has been brushed with vegetable oil. Brush the steaks with oil and season generously with the taco seasoning. Blast bake the steaks at 220°C for 15–20 minutes. If your steak is becoming nicely coloured, you may want to turn it over with a wide spatula, being careful to keep the steak as intact as possible. Put the cauliflower steak back in the oven for another 5–8 minutes.

To serve, spread the Muhammara in the centre of a warm platter. Arrange the spiced cauli steaks on top of the spread. Squeeze the lemon over the steaks and season with salt, pepper and a good splash of olive oil. Garnish with the coriander and serve.