Harissa roasted cauliflower steaks
Ingredients
You can go full home made here and make the Harissa from scratch, or just use a jar of your favourite instead.
- 1 cauliflower, sliced into steaks approx. 3-4cm /1 inch thick, young leaves removed and reserved
- 2 garlic cloves, peeled
- 2 tbsp harissa paste (see below for recipe or use a jar)
- 2 tsp olive oil
- salt, to taste
For the harissa
- 125ml/4fl oz olive oil
- 1 tsp chilli flakes
- 2 tsp ground cumin
- 1 tsp coriander seeds
- 2 tsp hot smoked paprika
- 4 garlic cloves, peeled
- 1 large chargrilled pepper (from a jar or you can roast with oil for 20mins)
Serves:
2
Prep time:
90 mins
Why?
Great to learn about this hidden gem of the roast veg world
How?
Making your own harissa is really easy, but if you are short of time you can use a jar of ready-made harissa instead.
- Make the harissa by placing all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.
- Preheat oven to 200C/180C Fan/Gas 6.
- Rub the garlic cloves over the cauliflower steaks, rub a teaspoon of the harissa and a pinch of salt over each steak, ensuring the entire steak is covered.
- Drizzle 1 tsp of olive oil over the steaks on a baking tray. Bake the cauliflower for 20 minutes. Turn over and bake for another 15 minutes (or 20 - 23 minutes if you like a slightly crispier texture).
- Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and 1 teaspoon of salt then rub the leaves to coat them in harissa.
- Place on the baking tray and drizzle some olive oil over the leaves
- Bake for 15 minutes, or until crisp.
Serve, on a bed of hummus or spread of your choosing.
Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts or cashews and a drizzle of extra harissa and mint leaves
Serve with
- Hummus
- Toasted pine nuts or cashews
- Lemon juice
- Chopped parsley or coriander
- Mint leaves
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