Zhug, a Middle Eastern green sauce, is the perfect partner with grilled cauliflower steaks. 






Skill level

Average: 1.4 (5 votes)


For the cauliflower

  • 1 cauliflower
  • ½ cup (125 ml) olive oil
  • ¼ cup zaatar spice

For the zhug

  • ½ cup parsley
  • ½ cup coriander (cilantro)
  • 3 garlic cloves
  • 6 green chillies
  • ½ tsp (2.5 ml) cumin
  • ½ tsp (2.5 ml) cardamom
  • 45 ml olive oil
  • ½ lemon, juiced

To garnish

  • ¼ cup zhug (see recipe)
  • ¼ cup pomegranate seeds
  • ¼ cup tahini
  • ¼ cup pine nuts, toasted
  • ½ lemon, juiced
  • 2 tbsp parsley, chopped
  • Olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. For the zhug: place; parsley, cilantro, garlic cloves, green chilies, cumin, cardamom, olive oil, and lemon In a food processor and blitz.

2. For the cauliflower: Turn on half the grill to med-high or 375°F (190°C). Square off the ends of the cauliflower and then cut into 3 steaks leaving as much of the core attached as possible (there will be some extra on the ends that can be grilled in florets). Season with olive oil and cover in zaatar spice and salt to season.

3. Place cauliflower on the heated side of the grill. Char cauliflower on both sides. Move to the indirect heated side of the barbeque and cook 10 mins with the lid closed.

4. Plate the cauliflower steak and top with zhug, pomegranate seeds, tahini, pine nuts, lemon juice and parsley.



• Cooking times and temperatures will vary depending on the size and type of your barbeque.