Moroccan Spiced Cauliflower Steaks

Moroccan Spiced Cauliflower Steaks – Daud Scott Recipecauliflower steak 2


  • One whole head of cauliflower
  • Organic coconut oil, enough to marinate
  • 1 teaspoon smoked paprika.
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • Black pepper to taste
  • Liquid smoke to taste
  • Salt to taste
  • 1 tablespoon lemon juice
  • Dried rosemary flakes to taste


  • Preheat oven to 415 degrees and let sit at least 15 minutes while preparing cauliflower.
  • In large enough bowl (preferably glass) add coconut oil in its liquid form; enough to marinate.
  • Add the paprika, ginger, cumin, dashes of black pepper and salt, 2 to 3 dashes of liquid smoke and the lemon juice and then whisk all together and sit the bowl to the side.
  • Now take the cauliflower and slice them straight down in the same way you would slice a loaf of bread so that the “steaks” are about an inch thick.
  • Take the cauliflower steaks and then place each one in the marinade separately so that all of it is covered, then place on a non-stick cookie sheet (or pan in aluminum foil). Repeat this process until all of the cauliflower is ready to bake.
  • Sprinkle the dried rosemary flakes over the cauliflower steaks.
  • Now bring the temperature down to 400 degrees and then place the cauliflower steaks in the oven.
  • Roast on each side for 15 minutes each for a total of 30 minutes or until the right crispiness is desired.
  • Serve with side of baked sweet potato spiced with cinnamon and agave. Flash steamed collard greens with lemon and pepper as well.
  • Enjoy!