Roasted Cauliflower Steaks With Harissa And Chermoula Recipe- Learn like a Pro: Taking the basic cauliflower and imbuing it with a taste profile that is smokey, spicy, herbaceous, and lemony, these cauliflower steaks offer a blend of ingredients that are inspired by the cuisine of North Africa. We guarantee that you will not be let down by this substantial gluten-free and vegan main meal! The preparation and cooking of this dish is really simple and fast.
Roasted Cauliflower Steaks With Harissa And Chermoula Recipe- Learn like a Pro
- Cauliflower is really starting to inspire me! These cauliflower steaks are not only very unexpected but also incredibly juicy, tender, and cozy.
- I never considered cauliflower to be my go-to item before I began producing recipes, but now that I have this opportunity? I have a soft spot for it!
- In its natural state, cauliflower is somewhat tasteless and harsh; thus, it is difficult to believe that it might be transformed into a stunning centerpiece, such as the stunning entire roasted cauliflower with lemony whipped feta.
- Another option is a meat alternative that is robust and gratifying, such as our spicy cauliflower shawarma, which can compete with chicken or beef.
- My conviction was strengthened when I was able to master this dish for cauliflower steak. Not only is cauliflower a star ingredient, but it is also completely underestimated.
Also Read: Dopiazeh Aloo (Persian Potato Curry) Recipe- Delicious Recipe Ever
Ingredients
For The Harissa Cauliflower Steaks
- 3 tablespoons harissa paste
- 2 large garlic cloves, crushed or minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- ½ lime, juiced
- 1 tablespoon Greek yogurt
- 1 large cauliflower
- Salt
- Black pepper
- Extra virgin olive oil, for drizzling
For The Chermoula Dressing (Or Substitute With Storebought)
- 1 cup fresh cilantro leaves and tender stems
- ½ cup parsley leaves and tender stems
- 1 small preserved lemon, seeds removed and coarsely chopped (rind and all)
- ½ teaspoon ground cumin
- ¼ teaspoon sweet or smoked paprika
- Small pinch of Aleppo pepper
- ½ lime, juiced
- 1 to 2 teaspoons honey
- Salt
- Black pepper
- ½ cup extra virgin olive oil, plus more as needed
Related: Vanilla Cupcake Recipe Recipe – Step by Step Guide
Instructions
- Prepare yourself. Warm the oven up to 400°F.
- For the harissa sauce, make it. Garlic, honey, oregano, lime juice, and yogurt should all be put in a small bowl. Mix everything together with a whisk.
- Get the cauliflower dressed. First, cut the cauliflower into 1-inch-thick pieces by cutting off the leaves at the base. Salt and pepper the food before putting it on a baking sheet.
- Then use a lot of the harissa sauce to brush on each side.
- Heat up the cauliflower. Spread olive oil on the cauliflower steaks and bake them in the middle of the oven for about 30 minutes, or until they are soft and a little browned.
Get the Chermoula going. In the meantime, pulse the parsley and cilantro in a food processor with a blade until they are very small pieces. After that, add the honey, cumin, paprika, Aleppo pepper, lime juice, and salt and pepper to taste. - Mix it up. Put the food processor on low speed and add the olive oil one drop at a time. Keep an eye on it as it mixes. It shouldn’t take long to do this step. Chermoula is not meant to be a runny sauce, so don’t cook it too much! At the end, it should still have some structure. Turn off your food processor when it looks like the tastes have mixed. Try a little and add more or less lime juice or spice to suit your tastes.
- Put together and serve. Take the tray out of the oven when the cauliflower steaks are done the way you like them. Place the cauliflower steaks on a serving dish. Just before serving, pour the chermoula sauce on top of them.
Nutrition
- Calories: 322.1kcal
- Carbohydrates: 18.7g
- Protein: 4.1g
- Fat: 27.7g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2.9g
- Monounsaturated Fat: 19.8g
- Cholesterol: 0.2mg
- Sodium: 203.3mg
- Potassium: 579.7mg
- Fiber: 4.3g
- Sugar: 10.6g
- Vitamin A: 1060.1IU
- Vitamin C: 87.6mg
- Calcium: 70.6mg
- Iron: 1.9mg
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