Golden cauliflower steaks marinated in harissa offer smoky flavor, fresh herbs, and a satisfying vegan meal.
# Components:
→ Cauliflower
01 - 2 large heads cauliflower
→ Marinade
02 - 3 tablespoons harissa paste
03 - 3 tablespoons olive oil
04 - 1 tablespoon lemon juice
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons toasted slivered almonds (optional)
12 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower heads and trim stem while keeping core intact.
03 - Place each cauliflower stem-side down and cut into 3/4 to 1-inch thick steaks using a large knife. Reserve any florets that break off.
04 - In a small bowl, whisk together harissa paste, olive oil, lemon juice, garlic, ground cumin, smoked paprika, sea salt, and black pepper.
05 - Arrange cauliflower steaks on the prepared baking sheet and brush both sides generously with the harissa marinade.
06 - Roast for 30 to 35 minutes, flipping halfway through, until steaks are golden, tender, and slightly charred at the edges.
07 - Transfer steaks to plates. Sprinkle with chopped parsley and toasted slivered almonds. Serve with lemon wedges.
