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- 1 large head of cauliflower - 2 tablespoons harissa paste - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon lemon juice The base of this dish is the large head of cauliflower. Choose one that feels firm and heavy. The harissa paste adds a spicy and smoky flavor. It combines well with the olive oil, smoked paprika, and garlic powder. This mix gives depth and warmth. Don't forget your salt and pepper for balance. The lemon juice brightens all the flavors nicely. - Fresh cilantro or parsley - Pomegranate seeds for added color Garnishes can elevate your dish. Fresh cilantro or parsley adds a burst of green and freshness. It pairs well with the spicy steaks. Pomegranate seeds bring a splash of color and sweetness. They add a nice crunch too. Both options enhance the look and taste of the roasted cauliflower steaks. 1. First, preheat your oven to 425°F (220°C). This hot temperature will help the cauliflower get that nice golden brown color. 2. Line a baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. 3. Next, take a large head of cauliflower. Remove the leaves carefully. 4. Slice the cauliflower into 1-inch thick steaks. Start from the center. You should get about 2-4 steaks. The thicker the slice, the better it holds up during cooking. 1. In a small bowl, mix 2 tablespoons of harissa paste with 3 tablespoons of olive oil. This will give your sauce a great base. 2. Add in 1 teaspoon smoked paprika and 1 teaspoon garlic powder. These spices add depth to the flavor. 3. Squeeze in 1 tablespoon of lemon juice. This brightens up the sauce and makes it fresh. 4. Season with salt and pepper to taste. Mix all the ingredients until smooth. To make it really smooth, you can whisk it or stir it well with a fork. 1. Place the cauliflower steaks on the prepared baking sheet. 2. Brush each side generously with the harissa sauce. Make sure every bit gets coated. 3. Roast in the preheated oven for 25-30 minutes. Halfway through, flip the steaks. This helps them cook evenly. 4. Check for doneness when they are tender and golden brown. You can use a fork to test them. 5. Once done, take them out and let them cool slightly before serving. To get the best texture, cut each cauliflower steak about 1 inch thick. This helps them cook evenly. If they are too thin, they may burn. If too thick, they might not cook all the way through. As you roast, check for tenderness with a fork. You want them soft but not mushy. To boost the flavor, think about adding spices like cumin or coriander. These spices blend well with harissa. You can also try a sprinkle of chili flakes for heat. For dipping, a yogurt sauce works great. Mix plain yogurt with lemon juice and salt for a cool dip. When plating, stack the steaks for height. This makes the dish look fancy. Use fresh herbs like cilantro or parsley to add color. Pomegranate seeds can add a nice pop and crunch. For a final touch, drizzle some olive oil around the plate for a beautiful finish. {{image_2}} You can change the flavor of your harissa roasted cauliflower steaks by trying new spice blends. For a sweet twist, use a mix of cinnamon and cumin. If you want heat, add cayenne pepper or chili flakes. You can also try a curry blend for a different taste. Adding other vegetables for roasting can create a colorful platter. Sweet potatoes or bell peppers pair well with cauliflower. Just cut them into similar sizes to ensure even cooking. This way, you get a variety of textures and flavors in one dish. Harissa roasted cauliflower steaks are great for many diets. They are naturally vegan and gluten-free. If you want a low-carb or keto-friendly option, this dish fits perfectly. Cauliflower is low in carbs and packed with nutrients. To make it more filling, serve the steaks with a side of avocado or a nut-based sauce. This way, you get a balanced meal that satisfies your cravings without the carbs. Enjoy experimenting with these variations! To store your leftovers, let the roasted cauliflower steaks cool first. Place them in an airtight container. This helps keep the flavors fresh. You can keep them in the fridge for up to four days. If you want to keep them longer, consider freezing. Frozen steaks last for up to two months. Just remember to wrap them well to avoid freezer burn. When reheating, the oven works best. Preheat it to 375°F (190°C). Place the cauliflower steaks on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 10-15 minutes, checking often. This keeps them crispy and tasty. Avoid using the microwave if you can. It can make them soggy and less enjoyable. Enjoy your flavorful cauliflower steaks again! Yes, you can use fresh harissa. Fresh harissa adds a bright flavor. Just adjust the amount to match your taste. Fresh harissa can be spicier, so start small. To cut cauliflower steaks, first, remove the leaves. Then, slice the head through the center. Aim for 1-inch thick pieces. Use a sharp knife for clean cuts. Harissa roasted cauliflower steaks pair well with grains. Try serving them with quinoa or couscous. You can also add a fresh salad or yogurt sauce. Cauliflower is perfectly roasted when it’s golden brown. Check for tenderness with a fork; it should pierce easily. The edges should be crispy for the best texture. In this post, we explored how to make harissa roasted cauliflower steaks. We covered the main ingredients, from cauliflower to harissa paste, and discussed optional garnishes like cilantro and pomegranate seeds. You learned step-by-step instructions for preparing, roasting, and seasoning your steaks. Don’t forget to try the tips for perfect texture and unique flavors. Whether you want a vegan dish or something different to impress guests, there are plenty of variations. Remember, store leftovers properly to keep them fresh. Enjoy this tasty dish that brings bold flavors to your table!

Harissa Roasted Cauliflower Steaks

Looking for a delicious and healthy dish? Try these Harissa Roasted Cauliflower Steaks! With a perfect blend of spicy harissa and aromatic spices, this recipe transforms humble cauliflower into a mouthwatering treat. Easy to make and packed with flavor, they're perfect as a main or side dish. Click through to explore the complete recipe and elevate your dining experience with this vibrant dish!
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Ingredients
  

1 large head of cauliflower

2 tablespoons harissa paste

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon lemon juice

Fresh cilantro or parsley for garnish

Pomegranate seeds for a pop of color (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Remove the leaves from the cauliflower and carefully slice the head into 1-inch thick steaks, starting from the center. You should get about 2-4 steaks, depending on the size of the cauliflower.

      In a small bowl, mix together the harissa paste, olive oil, smoked paprika, garlic powder, lemon juice, and a pinch of salt and pepper until smooth.

        Place the cauliflower steaks on the prepared baking sheet and brush each side generously with the harissa mixture.

          Roast the cauliflower steaks in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and golden brown.

            Once roasted, remove from the oven and let them cool slightly before plating.

              Garnish with freshly chopped cilantro or parsley and sprinkle pomegranate seeds on top for an extra burst of flavor and color if desired.

                Prep Time: 10 minutes | Total Time: 35-40 minutes | Servings: 4