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Harissa Spiced Cauliflower Steaks

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Harissa Spiced Cauliflower Steaks are a plant-based twist on a classic steak-and-potatoes dinner. Cauliflower steaks are seared and glazed with a smoky harissa-inspired spice blend, served over creamy cauliflower mash with a side of lemony chickpeas. A hearty yet light dish ready in just 30 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop & Oven
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 1½ lb head of cauliflower
  • ¾ cup + 2 teaspoons water, divided (more to thin if needed)
  • 1 large clove garlic, minced
  • 1 tablespoon lemon juice (plus more for chickpeas)
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ + 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
  • Tahini for drizzling (optional)
  • 1 teaspoon extra virgin olive oil (for chickpeas)
  • 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

  1. Preheat oven to 425°F (220°C).
  2. Trim cauliflower leaves but keep the stem intact. Slice into two thick steaks (about 1½ inches). Chop the remaining florets for the mash.
  3. For the mash, steam chopped cauliflower in ¾ cup water until tender, about 5 minutes. Add garlic and cook until water evaporates. Transfer to a food processor with lemon juice, olive oil, and salt. Blend until smooth, adding water if needed.
  4. Heat a skillet with 1 tablespoon olive oil over medium-high heat. Sear cauliflower steaks until golden on both sides, about 3 minutes per side.
  5. Mix maple syrup, paprika, cumin, coriander, smoked paprika, cayenne, and 2 teaspoons water into a glaze. Brush over steaks, then transfer them to the oven for a few minutes to stay warm.
  6. For the chickpeas, sauté them in olive oil with kale until warmed. Stir in lemon juice, currants, parsley, salt, and pepper.
  7. Plate the cauliflower mash, top with steaks, drizzle with tahini if desired, and serve with chickpeas.

Notes

  • Only two solid steaks can usually be cut from a cauliflower head; the rest goes into the mash.
  • Harissa paste can be used instead of the spice blend, but it’s spicier.
  • Spinach or arugula can be swapped for kale, and dried cranberries or raisins for currants.
  • Dish is naturally vegan and gluten-free.
  • Leftovers keep up to 3 days in the fridge if stored separately.

Nutrition

Find it online: https://savorymomskitchen.com/harissa-spiced-cauliflower-steaks/