Dinner / British
Marmite-Roasted Cauliflower Steaks with Pea & Mint Smash
Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains tree nuts, including any nut milk or nut butter listed.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oven to 425°F (220°C) and line a large sheet pan with parchment. Remove the outer leaves and cut through the central stem into thick steaks; keep loose florets for the same tray.
Whisk the 3 tablespoons olive oil with Marmite, maple syrup, vinegar, paprika, chile flakes, and 1/2 teaspoon salt. Brush both sides of the cauliflower steaks and any loose florets with the glaze.
Roast 15 minutes, flip carefully, brush with remaining glaze, and roast 8 to 10 minutes more until edges char. Broil 1 to 2 minutes if you want extra blistering.
Cook frozen peas according to the packet, drain and cool briefly. Pulse with yogurt, lemon juice, mint, remaining olive oil and remaining salt until mostly smooth with a little texture.
Spoon pea smash onto plates, top with cauliflower steaks and roasted florets, then finish with hazelnuts and watercress.
0 of 5 steps complete
A little kitchen know-how
- Use the cauliflower core to keep the steaks intact; roast any loose florets alongside for snacking.
- Warm the pea smash slightly before plating so it doesn't cool the steaks on contact.
- Swap hazelnuts for toasted pumpkin seeds if you need a nut-free crunch.
Make it yours & keep it well
Replace hazelnuts with toasted pumpkin seeds; check the rest of the ingredients for your dietary needs.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep pea smash separate from cauliflower. Add nuts and fresh greens after reheating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
310 kcal · Protein 13 g · Carbohydrates 27 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make this vegan?
Absolutely—use oat yogurt in the pea smash and swap the hazelnuts for toasted seeds if needed.
What if I don't like Marmite?
Use 1 tablespoon white miso plus 1 teaspoon soy sauce for similar savoriness with less yeast extract flavor.
How strong should the Marmite coating be?
Marmite is salty and concentrated. Coat evenly with the measured mixture and taste the finished dish before adding further salt.
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