Roasted Cauliflower Steaks with Harissa and Chermoula
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
3221 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Roasted Cauliflower Steaks with Harissa and Chermoula
Description
Roasted Cauliflower Steaks with Harissa and Chermoula blends spicy, tangy, and herbal notes. The cauliflower is sliced into one-inch planks and coated on both sides with a harissa paste mixture featuring garlic, honey, oregano, lime juice, and Greek yogurt, then drizzled with olive oil. Roasting at 400°F caramelizes the edges while maintaining tenderness.
The chermoula dressing consists of fresh cilantro and parsley pulsed with preserved lemon, cumin, paprika, Aleppo pepper, lime juice, honey, salt, and black pepper, emulsified with olive oil. It adds an aromatic and bright contrast that complements the roast’s richness.
This dish works well as a vegetarian main or side dish and pairs nicely with grilled meats or as part of a salad spread. The dressing can be prepared ahead and refrigerated for up to five days, and leftover chermoula is useful to flavor sandwiches or roasted meats.
Ingredients
For the Harissa Cauliflower Steaks
- 3 tablespoons harissa paste
- 2 large garlic crushed or minced, cloves
- 1 tablespoon honey
- 1 teaspoon oregano dried
- 1/2 lime juiced
- 1 tablespoon Greek yogurt
- 1 cauliflower large
- salt
- black pepper
- extra virgin olive oil for drizzling
For the Chermoula Dressing (or substitute with storebought)
- 1 cup cilantro fresh leaves and tender stems
- 1/2 cup flat-leaf parsley leaves and tender stems
- 1 preserved lemon seeds removed and coarsely chopped (rind and all, small
- 1/2 teaspoon cumin ground
- 1/4 teaspoon sweet paprika or smoked paprika
- Aleppo pepper small pinch
- 1/2 lime juiced
- 1 to 2 teaspoons honey
- salt
- black pepper
- 1/2 cup extra virgin olive oil plus more as needed
Instructions
- Get ready. Preheat your oven to 400°F.
- Make the harissa glaze. In a small bowl, add the harissa paste, garlic, honey, oregano, lime juice, and yogurt. Whisk until fully combined.
- Dress the cauliflower. Remove the cauliflower’s outer leaves at the base, then into 1-inch thick planks. Place on a baking tray and season with salt and pepper. Then brush each side generously with the harissa glaze.
- Roast the cauliflower. Drizzle the cauliflower steaks with olive oil and bake on the center rack until tender and a little charred, about 30 minutes.
- Start the Chermoula. Meanwhile, in a food processor fitted with a blade, pulse the cilantro and parsley until they are coarsely chopped. Then add the preserved lemon, cumin, paprika, Aleppo pepper, lime juice, honey, and salt and pepper to taste.
- Blend. With the food processor on low speed, and drizzle in the olive oil. Watch it as it blends. This step should not take very long at all. Don’t over-process the mixture; chermoula is not meant to be a runny sauce! It should still have a little texture to it at the end. Once it looks like the flavors have melded, turn off your food processor. Taste a little and adjust the seasoning or lime juice to your taste.
- Assemble and serve. When the cauliflower steaks are cooked to your liking, remove the tray from the oven. Spread the cauliflower steaks onto your serving dish and then spoon the chermoula dressing over top just before serving.
Notes
- Trim the cauliflower stem to remove tough woody parts but retain flavorful tender stems.
- Store chermoula in a sealed container with a layer of olive oil on top in the fridge for up to 5 days.
- Leftover chermoula can be used as a condiment on meats, sandwiches, and salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3221 kcal
% Daily Value*
| Calories | 322.1kcal | 16% |
| Carbohydrates | 18.7g | 6% |
| Protein | 4.1g | 8% |
| Fat | 27.7g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 19.8g | 99% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 203.3mg | 8% |
| Potassium | 579.7mg | 12% |
| Fiber | 4.3g | 17% |
| Sugar | 10.6g | 21% |
| Vitamin A | 1060.1IU | 21% |
| Vitamin C | 87.6mg | 97% |
| Calcium | 70.6mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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