Cauliflower Steaks with Pistachios, Dates and Honey Lime Reduction


  • 1 head 
    cauliflower, leaves removed and cut into 1" thick slices, remove any excess core
  • 1/4 cup 
    olive oil
  • 2 tsp. 
    ground cumin
  • 2 tsp. 
    kosher salt
  • 3 Tbsp. 
  • 2 Tbsp. 
    BeeMaid Honey
  • Juice and zest of 1 orange
  • 2 tsp. 
    fresh thyme leaves
  • dates, sliced
  • 1/4 cup 
    toasted pistachios, chopped
  • freshly ground pepper and salt, to taste


Preheat oven to 425ºF.

Place the cauliflower steaks on a sheet pan and brush each side with olive oil, sprinkle with cumin and salt. Roast for 20-25 minutes, turning once, until tender and caramelized.

While the cauliflower is roasting, melt the butter in a saucepan. Add the BeeMaid Honey and orange juice to the butter and increase the heat to medium-high. Cook for about 4 min stirring constantly until it is reduced a bit and is becoming syrupy. Stir in the orange zest, fresh thyme, salt and pepper.

Place the cauliflower on a platter and drizzle with the Honey Thyme sauce, sprinkle with the dates and pistachios, serve immediately.

Makes 2 servings as a meal, or 4 as a side dish.