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Recipio
about 3 hours ago

Harissa Spiced Cauliflower Steaks

Harissa Spiced Cauliflower Steaks

Recipe Details

Author Bri Beaudoin
Prep Time 10 minutes
Cook Time 20 minutes

Summary

Seared cauliflower steaks lacquered in a sticky, mildly spicy harissa-style glaze, served over silky cauliflower mash with warm, lemony chickpeas. Bright, savory, and comforting—an elegant 30-minute plant-forward dinner.

Instructions

  1. 1

    Preheat oven to 425°F (220°C).

  2. 2

    Trim cauliflower, keeping the stem attached. Stand it on the stem and cut the head in half, then cut one 1½-inch (4 cm) thick slice from each half to make 2 steaks; reserve remaining florets for the mash.

  3. 3

    Start mash: Bring ¾ cup water to a boil in a small saucepan, covered. Add the chopped cauliflower florets, cover, and steam until tender, about 5 minutes. Uncover, add minced garlic, and cook, stirring, until soft and the water has evaporated, 2 to 3 minutes.

  4. 4

    Finish mash: Transfer cooked cauliflower and garlic to a food processor. Add 1 tablespoon lemon juice and pulse until riced. Add 1 tablespoon olive oil and ¼ teaspoon fine sea salt; process until smooth and creamy like mashed potatoes, thinning with water as needed.

  5. 5

    Sear steaks: Heat the remaining 1 tablespoon olive oil in a large (12-inch) skillet over medium-high heat. Add cauliflower steaks and sear undisturbed until browned, about 3 minutes per side.

  6. 6

    Make harissa glaze: In a small bowl, mix 2 teaspoons water, remaining ⅛ teaspoon salt, maple syrup, paprika, cumin, coriander, smoked paprika, and cayenne until combined.

  7. 7

    Bake steaks: Transfer seared steaks to a parchment-lined baking sheet. Brush glaze over both sides, getting into crevices. Bake until stems are tender when pierced, 5 to 8 minutes.

  8. 8

    Warm lemon chickpeas: In the same skillet, heat 1 teaspoon olive oil over medium-high. Add chickpeas and sauté 2 to 3 minutes until hot. Add kale and 1 tablespoon lemon juice; cook, stirring, until kale wilts, 1 to 2 minutes. Add currants and cook 1 minute to warm. Remove from heat, stir in parsley, and season with salt and black pepper to taste.

  9. 9

    Assemble: Divide cauliflower mash between two plates. Top with warm lemon chickpeas and the cauliflower steaks. Drizzle with tahini, if using.

Ingredients

  • 1½ lb head cauliflower
  • ¾ cup + 2 teaspoons water (divided; plus more as needed to thin mash)
  • 1 clove garlic (minced)
  • 1 tablespoon lemon juice (for mash)
  • 2 tablespoons extra-virgin olive oil (divided)
  • ¼ + ⅛ teaspoon fine sea salt (divided)
  • 1 tablespoon maple syrup
  • ¾ teaspoon paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon cayenne
  • to taste tahini (for drizzling, optional)
  • 1 teaspoon extra-virgin olive oil (for chickpeas)
  • 1 can (15 oz/398 ml) chickpeas (rinsed and patted dry)
  • 1 cup lacinato kale (finely chopped)
  • 1 tablespoon lemon juice (for chickpeas)
  • 2 tablespoons currants
  • 2 tablespoons parsley (chopped)
  • to taste salt
  • to taste black pepper
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