Roasted Cauliflower Steaks and Dukkah Rice

Name: Roasted Cauliflower Steaks and Dukkah Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 large head (1.2 kg) cauliflower head, fresh, patted dry; 3 tablespoons (45 ml) extra-virgin olive oil; sea salt, to taste; freshly ground black pepper, to taste; 1½ cups (300 g) jasmine rice, uncooked, rinsed in cold water until water runs clear; 2¼ cups (540 ml) vegetable broth or water; 2 tablespoons (30 g) unsalted butter; 4 tablespoons (40 g) dukkah spice blend, store-bought or homemade; 3 tablespoons (45 ml) tahini (sesame paste); 2 tablespoons (30 ml) fresh lemon juice; 3 tablespoons (30 g) white or black sesame seeds, toasted, optional but recommended (optional); ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Thick-cut cauliflower steaks roasted until golden and crispy at the edges, paired with fragrant jasmine rice tossed with toasted dukkah spice blend, sesame seeds, and a drizzle of tahini. This vegetarian dish draws on Egyptian flavors and works as a hearty side or simple main course.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 servings (1 cauliflower steak and about ¾ cup rice per serving)

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Ingredients

4 servings

1 large head (1.2 kg) cauliflower head, fresh, patted dry
3 tablespoons (45 ml) extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste
1½ cups (300 g) jasmine rice, uncooked, rinsed in cold water until water runs clear
2¼ cups (540 ml) vegetable broth or water
2 tablespoons (30 g) unsalted butter
4 tablespoons (40 g) dukkah spice blend, store-bought or homemade
3 tablespoons (45 ml) tahini (sesame paste)
2 tablespoons (30 ml) fresh lemon juice
3 tablespoons (30 g) white or black sesame seeds, toasted, optional but recommended (optional)
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (5)

Large rimmed baking sheet (18×13 inches / 46×33 cm)
Medium saucepan with lid (3-quart / 2.8-liter)
Knife for slicing cauliflower
Small bowl
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 425°F (220°C)
If making dukkah from scratch, toast the spices first and let cool
Measure out rice and broth so they're ready when you start cooking

1
Slice cauliflower steaks
- Place the cauliflower head upright on a cutting board.
- Using a sharp knife, slice the cauliflower vertically into four 1½-inch (4 cm) thick steaks, cutting from top to bottom through the core.
- You should have two larger outer steaks and two smaller interior steaks; reserve any florets for another use.
- Pat the steaks dry with paper towels—this helps them develop a golden crust.
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Ready when: Steaks are ½ to ¾ inch thick with a visible stem running through the center
Tip: Keep the core intact in each steak so they hold together during roasting; that's what makes them "steaks."
2
Season and oil cauliflower
- Arrange the cauliflower steaks on a large rimmed baking sheet.
- Drizzle both sides with 3 tablespoons (45 ml) of olive oil, then season generously with sea salt and freshly ground black pepper on both sides.
- Rub the oil and seasoning in gently with your fingers.
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Ready when: Steaks are evenly coated and glistening
Tip: Don't skimp on the oil—it helps the cauliflower caramelize and crisp at the edges.
3
Roast cauliflowerOven 425°F / 220°C
- Spread the steaks on the baking sheet in a single layer, leaving about 1 inch (2.5 cm) between them.
- Place in a preheated 425°F (220°C) oven on the middle rack.
- Roast for 25–30 minutes, stirring or flipping halfway through, until the top and bottom edges are deep golden brown and a fork easily pierces the thickest part of the steak.
- The steaks should be tender inside but with caramelized edges.
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Ready when: Edges are deep golden brown and flesh yields easily to a fork
Tip: Flip or stir the steaks halfway so they brown evenly on both sides and don't stick to the pan.
4
Start the rice
- While the cauliflower roasts, melt the butter in a medium saucepan (3-quart / 2.8-liter) over medium heat.
- Add the rinsed jasmine rice and stir frequently for 2–3 minutes until the rice smells fragrant and begins to toast slightly.
- Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover with a lid, and simmer gently for 15–18 minutes until the rice is tender and the liquid is absorbed.
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Ready when: Rice grains are tender and no liquid remains in the pan
Tip: Don't lift the lid while simmering—let the steam do the work. If rice looks dry before the time is up, add a splash more broth.
5
Finish rice with dukkah
- Once the rice is cooked, remove it from heat and let it rest for 2–3 minutes with the lid on.
- Then fluff with a fork.
- In a small bowl, whisk together the tahini and lemon juice until smooth and pourable, adding a splash of warm water if needed (the mixture should be the consistency of heavy cream).
- Gently fold the dukkah spice blend into the hot rice along with half of the tahini mixture, stirring to coat evenly.
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Ready when: Rice is fluffed and evenly tinted with dukkah spice
Tip: Fold gently to avoid breaking the rice grains and creating a mushy texture.
6
Plate and garnish
- Divide the dukkah rice among four serving bowls or plates.
- Top each portion with one roasted cauliflower steak.
- Drizzle the remaining tahini sauce over the steaks and rice.
- Sprinkle with toasted sesame seeds and fresh parsley if using.
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Ready when: Dish is plated and ready to serve
Tip: Serve immediately while the cauliflower is still warm and the tahini sauce hasn't set.

Good to know

Tips

Dukkah is an Egyptian spice blend featuring toasted hazelnuts or chickpeas, sesame seeds, and warm spices. If you can't find it premade, make your own by toasting 3 tablespoons sesame seeds, 2 tablespoons hazelnuts or chickpeas, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and ½ teaspoon nigella seeds in a dry pan, then grinding coarsely and mixing in salt and pepper.
For extra depth, add 1 tablespoon of pomegranate molasses to the tahini sauce—it brightens the dish with subtle sweetness and acidity.
If your cauliflower steaks are thinner than 1½ inches, reduce the roasting time to 18–20 minutes and watch carefully so the edges don't burn.
This dish is naturally vegan if you use vegetable broth instead of chicken broth and omit the sesame seeds if needed, but they add wonderful texture and flavor.

Make ahead

You can toast the dukkah spice blend and prepare the tahini-lemon sauce up to 24 hours ahead and store in airtight containers. The rice can be made 4 hours ahead, cooled, and gently reheated in a covered pan over low heat with a splash of broth, then tossed with fresh dukkah just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for about 10 minutes, or reheat rice separately in a saucepan over low heat. The cauliflower steaks can be frozen for up to 2 months; thaw and reheat in a 375°F (190°C) oven for 12–15 minutes. The sauce does not freeze well.

Substitutions

jasmine rice, uncooked → basmati rice or long-grain white rice. Use the same quantity; jasmine offers floral notes that pair well with dukkah, but basmati gives a drier, more individual-grain texture.
tahini (sesame paste) → Greek yogurt or cashew cream. Tahini gives an earthy sesame flavor; yogurt adds tang and creaminess. Use the same amount and thin with a little water if needed.
vegetable broth or water → chicken broth or water. Water will give a more neutral flavor; chicken broth adds a mild savory depth without overpowering the dukkah.
dukkah spice blend, store-bought or homemade → za'atar or a mix of 2 tbsp sesame seeds, 1 tbsp ground cumin, 1 tbsp ground coriander, ½ tbsp red pepper flakes, salt, and pepper. Za'atar is tangier; the homemade blend will be grainier but equally flavorful. Mix into the rice the same way.