Muhammara Sauce with Cauliflower Steaks

Muhammara is a Middle Eastern red pepper dip. Also great with this sauce: grilled lamb chops or pasta.
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Muhammara Sauce with Cauliflower Steaks

Recipe by Tara Holland & Renae E. Wilson

Start to finish: 50 minutes

Servings: 4


  • 1 large head cauliflower, cut into four 1 1/2-inch-thick steaks
  • 1/4 cup plus 2 tbsp. olive oil, plus more for drizzling
  • 2 jars (8 oz. each) roasted red peppers, drained
  • 1/2 cup plain breadcrumbs
  • 1/4 cup walnut pieces, toasted
  • 1/4 cup toasted pine nuts, plus more for garnish
  • 1 tbsp. pomegranate molasses
  • 1 tsp. cumin seeds, toasted, plus more for garnish
  • 1 tsp. crushed red pepper, plus more for garnish
  • 2 cups arugula, chopped, for garnish


1. Preheat the oven to 450°. Brush both sides of the cauliflower steaks with 2 tbsp. oil; season with salt and pepper.

2. Transfer the cauliflower to a rimmed baking sheet. Top the cauliflower with another baking sheet, then weigh it down with a heavy ovenproof skillet. Bake until the cauliflower is browned and fork-tender, 25 to 35 minutes.

3. In a food processor, pulse 1/4 cup oil, the peppers, breadcrumbs, walnuts, 1/4 cup pine nuts, the pomegranate molasses, 1 tsp. cumin seeds, and 1 tsp. crushed red pepper until almost smooth, about 2 minutes. Season the sauce.

4. Divide the sauce among 4 plates; top with a cauliflower steak. Garnish with cumin seeds, crushed red pepper, pine nuts, the arugula, and a drizzle of oil.