Harissa-Spiced Cauliflower Steaks with Lemon-Tahini Drizzle
Celebrate Week 31 with this vibrant vegetarian masterpiece that balances smoky harissa heat with creamy tahini and sweet pomegranate. This dish transforms the humble cauliflower into a bold, restaurant-style centerpiece that is as visually stunning as it is delicious.
Ingredients
- Large Cauliflower2 pcs
- Harissa Paste2 tbsp
- Olive Oil4 tbsp
- Honey or Maple Syrup1 tbsp
- Tahini0.5 cup
- Lemon (juiced)1 pcs
- Garlic (minced)1 clove
- Pomegranate Seeds0.5 cup
- Fresh Parsley (chopped)0.25 cup
- Toasted Pine Nuts2 tbsp
- Salt and Pepper1 pinch
Instructions
Preheat your oven to 200°C. Remove the leaves from the cauliflower and cut each head vertically into 1-inch thick 'steaks' from the center. Save the extra florets for roasting on the side.
In a small bowl, whisk together the olive oil, harissa paste, honey, salt, and pepper. Lay the cauliflower steaks on a lined baking tray and brush both sides generously with the spicy mixture.
Roast the cauliflower in the oven for 20-25 minutes, flipping halfway through, until the edges are charred and the center is tender when pierced with a fork.
While roasting, prepare the sauce by mixing tahini, lemon juice, minced garlic, and a splash of warm water. Whisk until it reaches a smooth, pourable consistency.
Plate the roasted steaks, drizzle heavily with the lemon-tahini sauce, and top with pomegranate seeds, chopped parsley, and toasted pine nuts for a burst of color and texture.
Save recipe in Veloop
