Harissa Spiced Cauliflower Steaks

Harissa Spiced Cauliflower Steaks

1 1/2 lb head of cauliflower (0.7 kg)
3/4 cup + 2 teaspoons water (plus extra, to thin), divided
1 large clove garlic, minced
1 tablespoon lemon juice*
1 tablespoon + 2 teaspoons olive oil
1/4 + 1/8 teaspoon salt, divided
1 tablespoon maple syrup
3/4 teaspoon paprika (sweet)**
3/4 teaspoon cumin
3/4 teaspoon coriander

  • Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. Prepare cauliflower by trimming away any green leaves. With the cauliflower sitting on it’s stem, use a knife to slice it in half. Cut one thick slice from either side - so that you have two “steaks”, each about 1 ½” (4 cm) thick. Set cauliflower steaks aside.
  • Then, gather up all the remaining cauliflower pieces and chop finely (or pulse in a food processor). Heat a large skillet pan, filled with 3/4 cup water, over high heat. Once boiling, add finely chopped cauliflower and cover to steam. Cook for 5 minutes. Remove lid, add minced garlic, and saute for 3-5 minutes, or until water is evaporated and cauliflower pieces are tender. Transfer to food processor. Add lemon juice, then process until cauliflower starts to break down. With the food processor running, slowly drizzle in 1 tablespoon of olive oil. Add ¼ teaspoon salt. Process until the mixture looks like the consistency of mashed potatoes. If needed, add water in small increments to thin out mixture, to desired consistency.
  • Re-heat the same skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear, undisturbed, for 3-3 ½ minutes on each side (cooking for approximately 6-7 minutes total). Remove once they’ve developed a golden crust on either side. While the cauliflower cooking you can assemble the harissa glaze. In a small bowl combine 2 teaspoons water, maple syrup, paprika, cumin, coriander and smoked paprika. Mix well. Once the cauliflower is seared, transfer steaks to lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.

  • For Full Instruction: evergreenkitchen.ca

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