Roasted Cauliflower Steaks with Harissa Spice
Thick-cut cauliflower slices roasted until caramelized and tender, coated in warming harissa spice. A Moroccan-inspired vegetarian main with deep, complex flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 178
- Protein
- 5g
Ingredients
- 1 medium head (about 1.5 lb) cauliflower head
- 3 tbsp harissa paste
- 4 tbsp olive oil
- 3 clove garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp fresh lemon juice
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro, chopped
- ¼ cup pomegranate seeds
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the cauliflower head dry with a kitchen towel, then slice it vertically into 1-inch-thick steaks, keeping the core intact to hold the pieces together. Arrange the steaks on a large rimmed baking sheet in a single layer.
- 2
In a small bowl, whisk together the harissa paste, 3 tablespoons olive oil, minced garlic, ground cumin, and smoked paprika until well combined. The mixture should be smooth and spreadable, with a deep red-orange color.
- 3
Brush both sides of each cauliflower steak generously with the harissa mixture, using about half the paste. Season lightly with salt and black pepper, then flip and repeat on the other side to coat evenly.
- 4
Roast in the preheated oven for 25-30 minutes, until the cauliflower is tender when pierced with a fork and the edges are deeply golden brown and slightly charred.
- 5
Remove the steaks from the oven and immediately drizzle with fresh lemon juice. Let them rest on the baking sheet for 2 minutes so the flavors meld and the lemon juice is absorbed.
- 6
Transfer the roasted cauliflower steaks to a serving platter. Scatter fresh cilantro and pomegranate seeds over the top for brightness, color, and a burst of sweet-tart flavor that balances the warm harissa spice.
Tools you’ll need
- Rimmed baking sheet
- Small mixing bowl
- Whisk
- Pastry brush or spoon
- Kitchen towel
- Oven
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