Picture this: a chilly evening, a cozy kitchen, and the aroma of something slightly spicy yet comforting wafting through the air. That’s what happens when you try these Harissa Roasted Cauliflower Steaks—it’s like a warm hug with a kick of bold flavor. Whether you’re a cauliflower enthusiast or a curious newcomer, this dish promises a delightful, slightly fiery adventure for your taste buds.
Steps
- Preheat your oven to 425°F (220°C). Prepare the cauliflower by trimming off the large green leaves but keeping the stem intact. Cut the cauliflower head in half and slice a thick piece (1½-inch thick) from each half to create two steaks.
- Chop the leftover cauliflower into smaller pieces. Add ¾ cup of water to a saucepan and bring to a boil over medium-high heat. Steam the cauliflower bits until tender, then sauté with minced garlic until the water evaporates and the cauliflower is soft.
- Transfer the sautéed cauliflower and garlic to a food processor. Add lemon juice and pulse to achieve a rice-like texture. Mix in 1 tablespoon of olive oil and ¼ teaspoon of salt, processing until the mixture is smooth like mashed potatoes. Add water if necessary to adjust the consistency.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the cauliflower steaks in the skillet and sear each side for about 3 minutes until browned.
- While the steaks are searing, prepare the harissa glaze by combining 2 teaspoons of water, ? teaspoon of salt, maple syrup, paprika, cumin, coriander, smoked paprika, and cayenne in a small bowl.
- Transfer the seared cauliflower steaks to a parchment-lined baking sheet. Brush the harissa glaze on both sides, ensuring it covers all surfaces. Bake the steaks for 5 to 8 minutes until the stems are tender.
- In the same skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the chickpeas and sauté for 2 to 3 minutes until warmed. Stir in the kale and lemon juice, cooking until the kale wilts slightly.
- Add currants to the skillet and cook for an additional minute. Remove the skillet from heat and mix in chopped parsley. Season the mixture with salt and pepper to taste.
- To serve, divide the cauliflower mash between two plates. Top with the lemon chickpeas and place a cauliflower steak on each plate. Optionally, drizzle with tahini before serving.
Ingredients
- 1½ lb head of cauliflower
- ¾ cup + 2 teaspoons water, divided (more if needed)
- 1 large clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil, divided
- ¼ + ? teaspoon fine sea salt, divided
- 1 tablespoon maple syrup
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ? teaspoon cayenne pepper
- Tahini for drizzling (optional)
- 1 teaspoon extra-virgin olive oil
- 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed and patted dry
- 1 cup finely chopped lacinato kale
- 1 tablespoon lemon juice
- 2 tablespoons currants
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
Nutritional Values
Calories: 516kcal | Carbohydrates: 69g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 747mg | Potassium: 1643mg | Fiber: 19g | Sugar: 23g | Vitamin A: 1986IU | Vitamin C: 189mg | Calcium: 220mg | Iron: 6mg
FAQ
- What are the main components of the Harissa Spiced Cauliflower Steaks dish?
- The dish includes three main components: seared cauliflower steaks with a harissa glaze, a creamy cauliflower mash, and warm, lemon-seasoned chickpeas.
- How can I adjust the spice level in the harissa glaze?
- You can modify the spice level by adjusting the amount of cayenne pepper or using a milder harissa paste. The recipe uses common pantry spices to mimic harissa’s flavor, allowing you to control the heat to your preference.
- What do I do if I can’t find a good harissa paste?
- If harissa paste is hard to find, the recipe suggests using a blend of paprika, cumin, coriander, and cayenne to create a similar flavor profile. This method is convenient and allows you to adjust the spice levels easily.
- Can I make the cauliflower mash without a food processor?
- Yes, if you don’t have a food processor, you can use a blender. You might need to double the recipe to ensure there’s enough volume for the blender to work effectively. Be sure to pause and scrape down the sides as needed.
- How can I scale this recipe for a larger group?
- To serve more people, simply increase the quantities of each ingredient proportionally. This recipe is designed to be easily scalable to suit your needs.
Tips
- When preparing the cauliflower, ensure that you leave the stem intact as it helps hold the steaks together. Aim for two thick slices to avoid pieces breaking apart, and use the leftover bits for a creamy mash.
- Instead of using store-bought harissa paste, create a spice mix using common pantry spices such as paprika, cumin, and coriander. This allows you to control the spice level and achieve a balanced flavor without overwhelming heat.
- For a consistent sear, use a large skillet to fit both cauliflower steaks without overcrowding. If the skillet is smaller, cook the steaks one at a time to ensure an even golden crust.
- To achieve a creamy cauliflower mash, use a food processor or blender. If using a blender, you might need to double the recipe to ensure enough volume for smooth processing. Adjust the consistency with small increments of water as needed.
Equipment
- Food Processor (or a powerful blender) – For making the cauliflower mash.
- Large Skillet (12-inch or bigger) – Necessary for searing the cauliflower steaks. If you don’t have a large skillet, a smaller one will require cooking in batches.
- Parchment Paper – Used for lining the baking sheet.