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.
In short
Harissa-Spiced Cauliflower Steaks with Tahini & Pomegranate takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 10 ingredients.
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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Questions and answers
How long does Harissa-Spiced Cauliflower Steaks with Tahini & Pomegranate take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 10 ingredients: Large Cauliflower heads, Harissa paste, Extra virgin olive oil, Tahini, Lemon juice, Maple syrup …. With Veloop you can add them all to your shopping list.
