Apricot Habanero Glazed Roasted Cauliflower Steaks with Herbed Yogurt and Toasted Almonds

Apricot Habanero Glazed Roasted Cauliflower Steaks with Herbed Yogurt and Toasted Almonds

Vegetarian, bold, and visually stunning, these cauliflower steaks are roasted until golden and brushed with Coo Moo Apricot Habanero for a sweet-spicy glaze. Served over bright herbed yogurt and finished with toasted almonds, lemon zest, and microgreens for contrast.

Ingredients

• 1 large head of cauliflower (about 2 pounds), trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper
• 1/2 cup Coo Moo Apricot Habanero (see product: Apricot Habanero)
• 1 tablespoon apple cider vinegar
• 1 teaspoon soy sauce or tamari
• 1 cup plain Greek yogurt (or plant-based yogurt)
• 1 small garlic clove, grated or finely minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill or chives
• Zest of 1 lemon and 1 tablespoon lemon juice
• 1/3 cup sliced almonds, toasted
• 2 tablespoons extra-virgin olive oil for finishing
• A handful of microgreens or baby arugula for garnish

Instructions

1. Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Cut the cauliflower: Remove the outer leaves and trim the stem end, keeping the core intact. Place the cauliflower core-side down and slice straight through the center to make two 3/4-inch to 1-inch thick “steaks.” Reserve any loose florets; you can roast them alongside the steaks.
3. Make the spice oil: In a small bowl combine 2 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper. Brush both sides of each cauliflower steak and the loose florets with the spice oil and arrange on the baking sheet without crowding.
4. Roast the cauliflower for 20 minutes, then flip the steaks and roast another 10 minutes until edges are caramelized and tender when pierced with a knife. Timing may vary based on thickness; loose florets may finish faster.
5. While the cauliflower roasts, prepare the Apricot Habanero glaze: In a small saucepan warm the 1/2 cup Coo Moo Apricot Habanero, apple cider vinegar, and soy sauce over low heat, stirring until slightly loose and glossy, about 3 to 4 minutes. Remove from heat and keep warm. This is a creative use of the product as the primary glaze to build sweet-heat and shine on the steaks.
6. Make the herbed yogurt: In a bowl stir together Greek yogurt, grated garlic, chopped parsley, dill or chives, lemon zest, lemon juice, 1 tablespoon olive oil and a pinch of salt and pepper. Adjust lemon and salt to taste. The yogurt should be bright and slightly tangy to balance the glaze.
7. Toast the almonds: In a dry skillet over medium heat toast the sliced almonds, stirring frequently, until light golden and aromatic, about 3 to 4 minutes. Transfer to a small bowl to cool.
8. Glaze the steaks: When cauliflower is roasted, brush the tops generously with the warm Apricot Habanero glaze. Return to the oven for 2 to 3 minutes more to set the glaze and develop a sticky finish. If you like extra char, broil for 30 to 60 seconds while watching closely.
9. Plate: Spoon a generous smear of herbed yogurt onto each plate. Place a cauliflower steak on top, drizzle any remaining glaze lightly over the steak and yogurt, scatter toasted almonds and microgreens over the top, and finish with a small drizzle of extra-virgin olive oil and a pinch of flaky sea salt.
10. Serve warm as a striking vegetarian main or a composed side for 2 to 3 people.

Notes

• Make-ahead: Prepare the herbed yogurt and glaze up to 2 days in advance and refrigerate. Rewarm glaze gently before using.
• Variation: Add roasted chickpeas tossed with a little glaze for extra protein and crunch.
• Presentation tip: Serve on a warm simple white plate so the glossy apricot habanero glaze, golden char, and green herbs pop visually.