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Cheesy Vegetarian

Air Fryer Cauliflower Steaks

For years, I thought cauliflower was bland and uninteresting – until I discovered roasted cauliflower, which flipped my opinion on its head. Cauliflower gains so much flavour when it’s roasted!

Then I got an air fryer, and now it’s even easier than ever to make seriously tasty roasted cauliflower! These air fryer cauliflower steaks are so straightforward to make, and the flavours are unreal – especially when they’re drizzled with the simple cilantro dressing.

A marinated cauliflower steak with cilantro lemon dressing.

The roasted cauliflower has plenty of flavour in itself (the crispy bits on the end of each floret are so good), and with the addition of those toasted spices, and the bright and zingy dressing… it all works so well together.

❓ Why Cauliflower ‘Steaks’?

Cauliflower steaks are simply big slabs of cauliflower, cut through the stalk of the vegetable so that they hold together in one big piece. The word ‘steak’ is only there to describe the shape of the cauliflower – these cauli steaks are in no way intended to mimic a ‘real’ meat steak!

Cauliflower steaks look cool on the plate, but there’s absolutely no reason you couldn’t also prepare this recipe using loose florets of cauliflower instead, if that’s what you have. Just coat the florets in the same spice mix, and cook them just like you would a cauliflower steak.

🍽 How to Serve Air Fryer Cauliflower Steaks

I’ll be honest – these cauliflower steaks look pretty substantial, but they are definitely more of a side dish than a full meal. After all, you wouldn’t usually just eat a bowl of cauliflower for dinner, otherwise you’d still be hungry, and what’s the point in that?

Ideally, you’ll serve these cauliflower steaks with some form of vegetarian protein and some carbs, to turn them into a satisfying meal. Even just a big dollop of hummus goes a long way to making them more filling!

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🥗 Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for air fryer cauliflower steaks laid out with text overlay.
  • cauliflower – you’ll need a whole, large cauliflower so you can cut two thick steaks from the centre. However, you will end up with some loose florets left over, which you can use for another recipe (I can recommend cauliflower wings!)
  • spices – I used cumin and smoked paprika
  • honey (or agave, if you want vegan cauliflower steaks)
  • cilantro (fresh coriander)
  • lemon juice
  • garlic

Becca’s Top Tip

If you don’t have an air fryer, you could easily roast the cauliflower steaks in the oven instead.

📹 Recipe Video





🔪 Equipment

I’ve tried a few different air fryers over the years, but I currently use the Ninja Foodi MAX air fryer, which has two different baskets. They can be used separately (with different temperatures and timings), or synced to be used in the same way. It’s so handy to be able to cook two different things at the same time – I can often cook a full meal for my family using just my air fryer.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you’re in the UK or Canada, click the link to see a local product.

$149.99

Buy on Amazon

I also used a mini food processor to blitz up the dressing for these cauliflower steaks. If you don’t have one, you can chop the garlic and cilantro by hand, but using a food processor definitely speeds things up, and gives a smoother, more cohesive dressing.

I’ve had my mini food processor for years – here’s a very similar one on Amazon:

Mini Food Processor

Mini Food Processor

If you’re in the UK or Canada, click to see a local product.

$17.99

Buy on Amazon

A cauliflower steak cooked in an air fryer, served with dressing and salad.

🖨 Printable Instructions

An air fryer cauliflower steak with lemon cilantro dressing.

Print

Air Fryer Cauliflower Steaks

These air fryer cauliflower steaks are marinated in a tasty spice mix, and served with a zesty dressing. Such a delicious side dish.
Course Side Dish
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 207kcal
Author Becca Heyes

Ingredients

For the cauliflower steaks

  • 1 large cauliflower
  • 1-2 Tbsp oil
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the dressing

  • 1 small clove garlic, peeled
  • Small bunch fresh coriander (cilantro)
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/2 tsp honey or agave

Instructions

  • Remove the leaves from the cauliflower, and cut the head in half, directly down the centre of the stalk. Cut each half again, just next to the stalk, to give two thick cauliflower steaks. The loose florets of cauliflower can be saved to use in another recipe.
    Thick cauliflower steaks on a cutting board.
  • In a small bowl, combine the oil, cumin, smoked paprika, and some salt and pepper. Mix well, then spread the spice mixture over both sides of each cauliflower steak. I found it easiest to use clean fingers for this!
    Marinated cauliflower steaks on a plate.
  • Place the cauliflower steaks in the air fryer, and cook at 190°C (375°F) for approx. 15 minutes, turning over halfway.
    Cooked marinated cauliflower steaks in an air fryer.
  • While the cauliflower steaks are cooking in the air fryer, prepare the dressing. Add a small clove of garlic to a mini food processor, along with a handful of cilantro, olive oil, lemon juice, and honey (or agave, for a vegan version). Blitz thoroughly – you can add a splash of water to loosen the mixture if needed. If you don’t have a mini food processor, you can chop and mix by hand, but the end result is likely to be less cohesive.
    A green dressing in a small food processor.
  • When the cauliflower steaks are just tender in the middle, serve them drizzled with the dressing.
    An air fried cauliflower steak on a plate with cilantro dressing and salad.

Video





Nutrition

Serving: 1steak | Calories: 207kcal | Carbohydrates: 18.6g | Protein: 6g | Fat: 14.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 378mg | Potassium: 907mg | Fiber: 7.6g | Sugar: 9.1g | Calcium: 74mg | Iron: 2mg

💭 Recipe FAQs

Can I prepare cauliflower steaks in advance?

Yes, you can easily cut and marinate the cauliflower steaks in advance, and store them in the fridge until you’re ready to cook them in the air fryer.

Can I reheat any leftovers?

These cauliflower steaks are best eaten fresh, when they’re nice and crispy. However, if you do have any pieces leftover, they can be reheated in the microwave.

Can I make this recipe vegan?

Yes! I used honey in my dressing, but you can easily use a vegan alternative, like agave.

🥬 Other Cauliflower Recipes

Vegetarian Side Dishes
An air fryer cauliflower steak with lemon cilantro dressing.

Air Fryer Cauliflower Steaks

Honey BBQ Cauliflower Wings

Honey BBQ Cauliflower Wings

Roasted Cauliflower Mash

Roasted Cauliflower Mash

Tex-Mex Cauliflower Rice

Tex-Mex Cauliflower Rice

The post Air Fryer Cauliflower Steaks appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Easy Vegetable Moussaka Casserole

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.

That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.

A spoon taking a scoop from a baking dish of cheesy moussaka casserole.

This moussaka casserole has two sections:

  • a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
  • a thick layer of creamy bechamel sauce on top

As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.

⭐ How is this Easier than a Regular Vegetarian Moussaka?

I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.

However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.

Vegetarian moussaka casserole topped with sliced tomato.

This vegetarian moussaka casserole is easy to make because:

  • using canned lentils mean there’s no boiling required.
  • the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
  • there’s no fiddly layering of sliced ingredients – it’s all baked up together.
  • even the tomatoey sauce is cooked right there in the oven with the other ingredients.

It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.

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Overhead shot of a cheesy topped moussaka casserole with sliced tomatoes.

🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for vegetable moussaka casserole laid out with text overlay.
  • potatoes
  • eggplant (aubergine)
  • canned lentils (mine were green lentils)
  • onion – I only used half an onion (a small onion would also work!)
  • canned tomatoes
  • tomato paste
  • garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
  • dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
  • tomato – to slice up for the topping
  • milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.

Becca’s Top Tip

I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.

📹 Recipe Video





Overhead shot of a portion of vegetable moussaka with salad.

🖨 Printable Instructions

A large spoon taking a scoop of vegetable moussaka casserole.

Print

Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka – but is just as tasty, with a luxurious creamy topping!
Course Main Course
Cuisine Greek, Middle Eastern, Turkish
Diet Vegetarian
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 4
Calories 523kcal
Author Becca Heyes

Ingredients

For the lentil layer:

  • 1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
  • ~ 500g (~ 1 lb) potatoes
  • 1 medium onion (or 1/2 large onion)
  • 2 Tbsp oil
  • 400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 1 Tbsp tomato puree
  • 1 tsp minced garlic
  • 1/2 tsp dried mint
  • 1/2 tsp dried oregano

For the topping:

  • 60 g (~ 2 oz) butter
  • 60 g (~ 2 oz) plain flour
  • 500 ml (~ 2 cups) milk
  • 1/2 tsp salt
  • 1 large tomato, sliced

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
    Diced potato, onion and eggplant in a baking dish.
  • Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
    Roasted potatoes, onion and eggplant in a baking dish.
  • Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
    A baking dish with roasted vegetables and lentils in tomato sauce.
  • Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
    Roasted eggplant and potatoes in tomato sauce.
  • To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
    Homemade white sauce in a saucepan.
  • Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
    Uncooked moussaka in a baking dish topped with sliced tomatoes.
  • Return to the oven for a final 25 minutes, or until the topping is lightly browned.
    Cooked moussaka casserole topped with sliced tomatoes.
  • Allow to stand for a few minutes, then serve.
    A portion of vegetable moussaka with lentils and eggplant, topped with sliced tomato.

Nutrition

Serving: 1portion | Calories: 523kcal | Carbohydrates: 68.4g | Protein: 16.6g | Fat: 22.6g | Saturated Fat: 10.3g | Cholesterol: 43mg | Sodium: 281mg | Potassium: 1542mg | Fiber: 15.8g | Sugar: 15.1g | Calcium: 235mg | Iron: 5mg

💭 Recipe FAQs

Can I prepare moussaka in advance?

Absolutely! The casserole can either be cooked entirely and then reheated when needed, or you can assemble it, then do the final bake just before serving.

Can I freeze leftover moussaka?

Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.

🍆 Other Eggplant Recipes

Vegetarian Casserole Recipes
A large spoon taking a scoop of vegetable moussaka casserole.

Easy Vegetable Moussaka Casserole

Cheesy Eggplant Bake

Cheesy Eggplant Bake

Roasted Vegetable Fattoush

Roasted Vegetable Fattoush

One Pot Rice and Vegetable Casserole

One Pot Rice and Vegetable Casserole

The post Easy Vegetable Moussaka Casserole appeared first on Easy Cheesy Vegetarian.

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