Harissa-Spiced Cauliflower Steaks with Tahini & Pomegranate
Celebrate Week 28 with a bold Middle Eastern-inspired masterpiece that transforms humble cauliflower into a vibrant, gourmet main. This dish perfectly balances spicy harissa heat with cooling tahini and sweet pomegranate pearls for a truly exciting dinner experience.
Ingredients
- Large Cauliflower heads2 stk
- Harissa paste3 tbsp
- Extra virgin olive oil4 tbsp
- Tahini100 ml
- Lemon juice2 tbsp
- Maple syrup1 tsp
- Pomegranate seeds50 g
- Fresh cilantro, chopped1 handful
- Roasted pistachios, crushed30 g
- Salt and black pepper1 pinch
Instructions
Preheat your oven to 200°C. Remove the outer leaves of the cauliflower and cut each head into 2 cm thick slices (steaks), keeping the core intact so they hold together.
Whisk together harissa paste and 3 tablespoons of olive oil. Brush both sides of the cauliflower steaks generously with the mixture, season with salt, and roast on a lined baking sheet for 20-25 minutes until tender and charred at the edges.
While roasting, combine tahini, lemon juice, maple syrup, and a splash of warm water in a small bowl. Stir until smooth and creamy; it should be thick enough to drizzle.
Plate the warm cauliflower steaks. Drizzle with the tahini sauce and top with a vibrant scatter of pomegranate seeds, crushed pistachios, and fresh cilantro before serving.
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