If you've ever dismissed cauliflower as a bit boring, this recipe is about to change everything. Sliced into thick, meaty "steaks" and roasted under a glossy glaze of local honey, cumin, and lemon, cauliflower becomes the kind of dish that disappears before it even hits the table.
Using our fresh Cauliflower and a drizzle of Bee Brew Craft Honey, this is an easy weeknight dinner that also impresses at any dinner party. It's keto-friendly, vegetarian, and absolutely delicious.
What You'll Need
Fresh Produce
- 1 large Cauliflower
- 1 bunch Italian Parsley, roughly chopped
- 1 Lemon, juice and zest
- 2 cloves Garlic, finely minced
The Honey Glaze
- 2 tbsp Bee Brew Craft Honey
- 3 tbsp Olive Oil
- 1 tsp Ground Cumin
- ½ tsp Smoked Paprika
- ½ tsp Turmeric (optional, adds colour)
- Salt and Cracked Black Pepper
To Serve (Optional)
- Greek Yoghurt or Tahini Sauce
- Pomegranate Seeds or Toasted Pine Nuts
How to Make It
Preheat your oven to 220°C (fan-forced 200°C). Line a large baking tray with baking paper. Remove the outer leaves from the cauliflower and trim the base so it sits flat. Standing it upright, slice through the centre into 3–4 thick steaks, roughly 2.5cm each. The smaller florets that fall off are great for roasting alongside — don't waste them!
In a small bowl, whisk together the honey, olive oil, garlic, cumin, smoked paprika, turmeric, salt, and half the lemon juice. The honey might be thick — gently warming the jar in a bowl of hot water for a minute makes it easier to work with.
Lay the cauliflower steaks flat on the baking tray. Brush both sides generously with the honey glaze, making sure to get it into all the crevices. Roast for 15 minutes, then carefully flip each steak and brush again with any remaining glaze. Return to the oven for another 10–12 minutes until deeply golden and caramelised at the edges.
Remove from the oven and squeeze over the remaining lemon juice and scatter with the lemon zest. Pile the fresh parsley generously over the top. Serve on a platter with a dollop of Greek yoghurt or tahini sauce on the side. This is stunning as a main with a simple green salad, or as a side dish alongside roasted chicken or lamb.
💡 Chef's Tips
High Heat is Key: Don't be tempted to lower the temperature. The high heat is what creates that gorgeous caramelised crust on the outside while keeping the inside tender.
No Steaks? No Problem: If your cauliflower breaks apart, just toss the florets in the glaze and roast as normal. They're just as delicious — and arguably even easier to eat!
The Honey Makes It: Good quality local honey makes a real difference here. The Bee Brew Craft Honey has a beautiful floral complexity that really shines when it caramelises in the oven.
Make it a Meal: Serve over a bed of cauliflower rice for a fully keto dinner, or with warm flatbreads and hummus for something more substantial.
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