Roasted Cauliflower Steaks Harissa (Printable Version)
Golden roasted cauliflower brushed with a bold, spicy harissa glaze for a vibrant main or side.
# What You'll Need:
→ Vegetables
01 - 2 large cauliflower heads
02 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Marinade
03 - 3 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Harissa Glaze
09 - 3 tablespoons harissa paste
10 - 1 tablespoon lemon juice
11 - 1 tablespoon maple syrup or honey
# Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove leaves and trim bases of cauliflower heads, keeping cores intact. Slice each head into 1-inch thick steaks, reserving loose florets for another use.
03 - Place cauliflower steaks evenly on the prepared baking sheet.
04 - Whisk olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl. Brush mixture onto both sides of the cauliflower steaks.
05 - Bake for 20 minutes, flipping halfway, until steaks turn golden and tender.
06 - Combine harissa paste, lemon juice, and maple syrup or honey in a small bowl, stirring until smooth.
07 - Remove cauliflower from oven, brush generously with harissa glaze, then return for an additional 5 to 7 minutes until caramelized.
08 - Transfer steaks to plates, garnish with chopped parsley, and serve immediately.
# Expert Tips:
01 -
- It tastes like you spent hours cooking when you actually invested less than 45 minutes.
- The cauliflower gets crispy on the edges and creamy inside, which converts even the skeptics.
- Harissa does the heavy lifting so you don't have to juggle five spices.
02 -
- Keep the core intact when slicing—it acts like an edible glue holding each steak together through the roasting.
- Brush the marinade on both sides and get the steaks into the oven immediately; don't let them sit and weep.
- Harissa intensity varies wildly between brands, so start with less and taste as you go.
03 -
- Buy cauliflower heads that feel dense and heavy in your hands—they slice cleaner and roast more evenly than lighter ones.
- Parchment paper is not optional here; it prevents the spiced oil from sticking and burning onto the pan.