New Recipe: Roasted Cauliflower Steaks with Baba Ganoush

With the festive season approaching, this dish is a great way to freshen up the Christmas table and wow your guests! Roasted in thyme infused oil, placed on a bed of smoky baba ganoush with pops of pomegranate and crunchy seeds – I really couldn’t think of a better way to eat cauliflower.

Ingredients (Serves 4)

  • 1 head cauliflower
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh thyme, roughly chopped
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 1 cup Baba Ganoush
  • ½ bunch fresh parsley, chopped
  • 1 pomegranate, seeds
  • 2 tablespoons pumpkin seeds, toasted
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons sunflower seeds, toasted


  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Cut cauliflower into 1.5 cm thick steaks, don’t worry if it crumbles a little, it’s a rustic dish and loose florets can still be used. Add to baking tray.
  3. Combine the oil, thyme and salt and pepper to create a dressing, coat cauliflower steaks with the dressing before placing in the oven for 20 minutes or until edges begin to golden.
  4. Remove cauliflower from oven and set aside.
  5. To assemble this dish, start by spreading baba ganoush onto a large serving plate. Scatter cauliflower steaks on top followed by parsley, pomegranate and seeds. Season and enjoy!

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

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