Description
These Harissa Spiced Cauliflower Steaks are bold, aromatic, and incredibly satisfying. Served with creamy cauliflower mash and warm lemon chickpeas, perfect for weeknight dinners.
Ingredients
Cauliflower Steaks & Mash
- 1½ lb head of cauliflower
- ¾ cup + 2 teaspoons water, divided (more to thin if needed)
- 1 large garlic clove, minced
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon fine sea salt
- ⅛ teaspoon fine sea salt, divided
- 1 tablespoon maple syrup
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- Tahini, for drizzling (optional)
Warm Lemon Chickpeas
- 1 teaspoon extra-virgin olive oil
- 1 (15 oz) can chickpeas, rinsed and patted dry
- 1 cup finely chopped lacinato kale
- 1 tablespoon lemon juice
- 2 tablespoons currants
- 2 tablespoons chopped parsley
- Salt and black pepper, to taste
Instructions
- Prepare the Cauliflower Steaks
Remove outer leaves and trim the stem, leaving the core intact. Slice the cauliflower into 2–3 thick “steaks.” Reserve loose florets for the mash. - Make the Spice Paste
In a bowl, combine 1 tablespoon olive oil, maple syrup, paprika, cumin, coriander, smoked paprika, cayenne, and ⅛ teaspoon sea salt. Mix to create a smooth paste. - Season the Steaks
Brush the spice mixture evenly over both sides of the cauliflower steaks. - Cook the Steaks
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sear the steaks for 3–4 minutes per side until golden. Add 2 teaspoons water, cover, and steam 4–5 minutes until tender. - Make the Cauliflower Mash
Add leftover florets to a pot with ¾ cup water and minced garlic. Simmer until soft. Transfer to a blender and mix with lemon juice and remaining sea salt. Add extra water as needed to reach a smooth, creamy texture. - Prepare the Warm Lemon Chickpeas
In a skillet, heat 1 teaspoon olive oil. Add chickpeas and sauté until lightly golden. Add kale, lemon juice, currants, parsley, salt, and pepper. Cook 2–3 minutes until the kale softens. - Assemble and Serve
Spread the cauliflower mash on plates, top with a cauliflower steak, and spoon warm lemon chickpeas over top. Drizzle with tahini if desired.
Notes
- Use a large, firm cauliflower to prevent steaks from falling apart.
- Add extra cayenne if you prefer more heat.
- Replace currants with raisins or dried cranberries if needed.
- For crispier edges, finish steaks under the broiler for 1–2 minutes.
- Mash can be made smoother by adding a splash of non-dairy milk.
- Chickpeas can be roasted instead for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes