Apricot Habanero Glazed Roasted Cauliflower Steak with Herby Lemon Yogurt and Toasted Almonds

Apricot Habanero Glazed Roasted Cauliflower Steak with Herby Lemon Yogurt and Toasted Almonds

A vibrant vegetarian main or hearty side that highlights Coo Moo Apricot Habanero jam as a glossy, sweet-spicy glaze for roasted cauliflower steaks. Paired with a cooling lemon-herb yogurt and crunchy toasted almonds, this dish balances heat, fruit sweetness, creaminess, and texture. Serve with warm flatbreads or a simple grain salad.

Ingredients (serves 4)

• 1 large head cauliflower, leaves removed
• 3 tablespoons olive oil, plus extra for drizzling
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 6 tablespoons Coo Moo Apricot Habanero (see product here)
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce or tamari
• 1 cup Greek yogurt (or plain plant-based yogurt)
• 1 small garlic clove, minced
• Zest and 1 tablespoon juice of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped (optional)
• 1/3 cup sliced almonds, toasted
• 1 small bunch scallions, thinly sliced
• Microgreens or chopped cilantro for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil the sheet.
2. Trim the cauliflower stem so the head sits flat. Slice the cauliflower into four 3/4- to 1-inch thick “steaks.” Some florets will fall away; save them to roast alongside the steaks.
3. In a small bowl, whisk together 3 tablespoons olive oil, smoked paprika, ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Brush both sides of each cauliflower steak and loose florets with the spiced oil.
4. Place the steaks and florets on the prepared sheet in a single layer. Roast for 20 minutes, then carefully flip the steaks and roast another 10 minutes, until golden brown and tender at the center.
5. While the cauliflower roasts, make the Apricot Habanero glaze. In a small saucepan over low heat combine 6 tablespoons Coo Moo Apricot Habanero, apple cider vinegar, and soy sauce. Warm gently, stirring, until the jam loosens into a glossy glaze, about 3 to 4 minutes. Taste and adjust: add a teaspoon of water if too thick.
6. Make the herby lemon yogurt: In a bowl combine Greek yogurt, minced garlic, lemon zest, 1 tablespoon lemon juice, chopped parsley, chopped mint (if using), and a pinch of salt. Stir until smooth and refrigerated until ready to serve.
7. Remove cauliflower from the oven. Using a pastry brush or spoon, generously glaze the tops of each steak with the Apricot Habanero mixture. Return to the oven for 4 to 6 minutes so the glaze sets and becomes slightly caramelized. Watch carefully so it does not burn.
8. Meanwhile, toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a small bowl to cool.
9. To serve: Spoon a generous smear of herby lemon yogurt onto each plate. Place a glazed cauliflower steak on top. Scatter toasted almonds, sliced scallions, and microgreens or cilantro over the steak. Drizzle a tiny extra spoonful of warm Apricot Habanero glaze if desired. Finish with a light drizzle of olive oil and a pinch of flaky sea salt.

Notes

• For a smoky note, swap smoked paprika for a pinch of chipotle powder. For less heat, reduce the glaze to 4 tablespoons jam and add 1 tablespoon honey for sweetness.
• Make ahead: Yogurt can be mixed up to 2 days ahead and kept chilled. Glaze can be warmed gently just before finishing the cauliflower.
• Serving ideas: Great with warm flatbreads, couscous, or a simple arugula salad tossed with lemon vinaigrette.