These Spicy Harissa-Glazed Cauliflower Steaks are not just a side dish; they take center stage with their bold flavors and satisfying texture. The harissa adds a delightful heat and depth, while the tahini drizzle provides a creamy, nutty contrast that elevates the dish to new heights.
This recipe is perfect for a quick weeknight meal or a stunning addition to your next dinner party. Serve them alongside a fresh salad or grain for a complete meal that’s both healthy and delicious.
Ingredients
INGREDIENTS
- 1 large head of cauliflower
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons water (more if needed)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower and trim the stem, keeping the head intact. Slice the cauliflower into 3/4-inch thick steaks.
- In a small bowl, mix the harissa paste, olive oil, salt, and pepper until well combined.
- Brush the harissa mixture generously over both sides of the cauliflower steaks.
- Place the cauliflower steaks on a baking sheet lined with parchment paper and roast for about 20-25 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower roasts, whisk together the tahini, lemon juice, water, and a pinch of salt in a bowl until smooth. Adjust the water for desired consistency.
- Once the cauliflower is cooked, remove it from the oven and drizzle with the tahini sauce. Garnish with chopped fresh parsley before serving.
Notes
Tip: If you want an extra kick, sprinkle some red pepper flakes on top after drizzling with tahini.
For a milder flavor, adjust the amount of harissa to your liking. You can also substitute with a mix of paprika, cumin, and cayenne for a similar taste without the heat.
Leftover cauliflower steaks can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or a skillet to maintain their texture.
