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.
Preheat oven to 425°F (220°C).
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.
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.
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.
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.
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.
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.
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.
Assemble: Divide cauliflower mash between two plates. Top with warm lemon chickpeas and the cauliflower steaks. Drizzle with tahini, if using.