Thick cauliflower steaks roasted with spicy harissa paste until golden and caramelized. This stunning vegetarian main dish proves that simple ingredients can create extraordinary flavors with minimal effort.
Recipe Details
Ingredients
- 2 large heads cauliflower, leaves removed
- 60ml harissa paste
- 60ml extra virgin olive oil
- 1 whole lemon, juiced
- 80ml tahini
Instructions
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Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper. Remove leaves from 2 large heads cauliflower and trim the stem end, keeping the core intact.
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Stand each cauliflower upright and slice vertically through the core into 2cm (3/4-inch) thick "steaks". You should get 2-3 steaks per head, with some florets falling off (roast these too).
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In a small bowl, whisk together the 60ml harissa paste and 60ml extra virgin olive oil. Brush both sides of each cauliflower steak generously with the harissa mixture, using it all.
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Arrange steaks in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping once halfway through, until edges are crispy and golden brown.
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While cauliflower roasts, whisk together the 80ml tahini and 1 whole lemon juice with 60ml (1/4 cup) water until smooth and drizzly. Season with salt to taste.
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Transfer cauliflower steaks to serving plates and drizzle with the tahini-lemon sauce. Serve immediately while hot and crispy.
Tips
Cutting Technique: Keep the core intact when slicing to help steaks hold together. Save any loose florets to roast alongside the steaks - they make great snacks!
Harissa Heat: Harissa varies in spiciness by brand. Start with less if you're heat-sensitive, or add a teaspoon of honey to the mixture for balance.
Tahini Sauce: If the sauce is too thick, add water a tablespoon at a time. Too thin? Add more tahini. The consistency should be like heavy cream.
Serving Suggestions: Serve over couscous, quinoa, or alongside flatbread. Garnish with pomegranate seeds, fresh herbs, or toasted pine nuts for extra flair.
Make It Vegan: This recipe is naturally vegan! Ensure your harissa paste doesn't contain any hidden animal products.
Storage: Leftover steaks can be refrigerated for 3 days. Reheat in a 180°C (350°F) oven for best results. The tahini sauce keeps separately for up to 5 days.