Cauliflower Steak Tart with Spicy Walnut Sauce

I have always loved cauliflowers in soups, in stews, in salads and even as hummus. When my daughter came from collage she made for me cauliflower steak and I loved it.  It was excellent appetizer.

I thought why not take this dish a step further and make a main dish out of it.  So, I made cauliflower steak tart.  Each tart is one serving and will be great to serve with hot bowl of soup.

Cauliflower Steak Tart with Pomegranate Walnut Sauce

Cauliflower Steak Tart with Spicy Walnut Sauce

First make the cauliflower steak

Choose large firm cauliflower head.  Clean the leaves, trip the stem end.  Hold the cauliflower on it’s base on a cutting board.  Using sharp knife, cut the cauliflower in half.  Cut each half into two 1-inch thick slices.

cauliflower steaks

cauliflower steaks

Brush each steak with olive oil and sear in frying pan until golden, flip and sear on the other side of the steak.  Remove and set aside.

Seared Cauliflower steak

Seared Cauliflower steak

Make the walnut sauce

pomegranate molasses, garlic, coriander and harrisa

pomegranate molasses, garlic, coriander and harrisa

Heat the olive oil and saute the chopped onion until golden.  Add the walnuts, the garlic, the coriander and cumin.  Stir and cook  for couple minutes.   Add the Harrisa* , the pomegranate molasses and the salt.  Stir, adjust the seasoning cook for 1 extra minute. Remove from the heat and set aside.

Walnut spicy sauce

Walnut and pomegranate molasse sauce

Make the tarts

You can use any dough or buff pastry but to make gluten free tart use this gluten free dough.  Cut the dough into 4 5-inch balls.  flatten each dough into 1/8-thick round.  Place the golden cauliflower steak on the dough.  Fold the edges of the dough over the sides of cauliflower steak.  Place on cookie sheet.


Cauliflower steak on the dough

Cauliflower steak on the dough

Bake the tarts in 395 Degree oven for 10 minutes.

To assemble and serve the tart

Place the tarts on serving platter, spoon the hot walnut sauce over the tart and savor all the flavors and textures.

Spooning the walnut sauce over the cauliflower steak


Harissa Hot chili paste that can be found in Middle Eastern stores.

Cauliflower Steak Tart with Spicy Walnut Sauce
Prep time
Cook time
Total time
From simple cauliflower steak to amazing main dish
Recipe type: Main Dishes
Cuisine: Middle Eastern
Serves: 4
  • 1 .large cauliflower head
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 1 cup walnut coarsely chopped
  • 3 cloves garlic, mashed
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ cup Harissa
  • ¼ cup pomegranate molasses
  • ½ cup lemon juice
  • 1 .cup water
  • salt to taste
  1. Remove the leaves and trim the stem. Place the cauliflower on it's bade on cutting board and with a sharp knife cut the cauliflower in half. Cut each half into 2 1-inch thick steak.
  2. Brush each steak with olive oil on both sides and sear in frying pan until golden. Turn to other side and sear until golden. Set aside.
  3. To make the sauce: Heat the rest of the olive oil in sauce pan. Cook the onion until golden. Add the walnuts, the coriander, the cumin and the garlic. Cook for couple minutes.
  4. Add the rest of the ingredients, stir, adjust the seasoning and cook for extra minute.
  5. To make the tarts: Cut the dough into 4 5-inch balls. Flatten each ball into ⅛-inch thick rounds. Place one cauliflower on each round and fold the edges over the sides of the cauliflower steak. Press gently.
  6. Bake in 395 F. oven for 10 minutes. Remove from the oven, spoon the warm walnut sauce over each tart and serve.




  1. Diane Pollock says

    Is this the walnut sauce Sanaa made with her Moussaka? When I saw her on “Beat Bobby Flay” I just knew I had to track her down! I’ve made Moussaka for years differently (my nephew’s wife is Greek). But being vegetarian I would love to try to replicate Sansaa’s Moussaka.

  2. sanaacooks says

    Hello Diane, Yes, this is the sauce I used to top the eggplant moussaka on Beat Bobby Flay. I feel texture is very important for vegan and vegetarian so the walnut add nutrition value and great texture to balance the soft eggplant. I use this sauce also over mashed potatoes. Try it and let me know if you have any question. Thank you for finding me. Sanaa

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