Smoky Harissa Cauliflower Steaks
Thick-cut cauliflower steaks brushed with a smoky harissa BBQ-style glaze and roasted until tender with charred, caramelised edges. A hearty, plant-based centrepiece that's just as good as anything off the grill.
Ingredients
Cauliflower
- •1 large cauliflower, stem trimmed flat, cut into 2–3 cm thick steaks (see note)
Smoky Harissa BBQ Glaze
- •3 tbsp olive oil
- •2 tbsp Smoky Chipotle Harissa
- •1 tbsp maple syrup
- •1 tbsp apple cider vinegar
- •½ tsp smoked paprika
- •½ tsp garlic powder
- •Salt & pepper, to taste
To garnish
- •Chopped fresh parsley
- •Toasted sesame seeds or chopped pistachios
- •Lemon wedges
Method
Preheat the oven to 220°C (425°F) and line a tray with baking paper.
Slice the cauliflower into thick steaks through the core, so each holds together (you'll get 3-4 good steaks per head, plus a few loose florets — save those for another use).
Whisk together the olive oil, harissa, maple syrup, vinegar, smoked paprika, garlic powder, salt, and pepper.
Brush both sides of each cauliflower steak generously with the glaze. Arrange on the tray.
Roast for 20-25 minutes, flipping halfway and brushing with any remaining glaze, until tender and deeply charred at the edges.
Garnish with parsley, sesame seeds or pistachios, and a squeeze of lemon. Serve warm.
no seed oils · no preservatives · EVOO
Shop Smoky Chipotle Harissa