5 from 12 votes
Roasted Cauliflower Steaks with Harissa and Chermoula
This recipe features thick-cut cauliflower steaks brushed with a harissa glaze made from garlic, honey, oregano, lime juice, and yogurt then roasted until tender with slightly charred edges. Served with a fresh, herbaceous chermoula dressing composed of cilantro, parsley, preserved lemon, spices, and olive oil. The combination offers a spicy, tangy vegetable main or side with Mediterranean-inspired flavors.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
Calories:
3221 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 3221
% 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.