Harissa And Honey Cauliflower Steaks With Green Hummus Recipes

HARISSA AND HONEY CAULIFLOWER STEAKS WITH GREEN HUMMUS

Steps:

• 1. Place one cauliflower on a board and cut in half from top to stalk. Holding the cauliflower together, cut a 3cm thick slice from each half, to give you two steaks (save the rest for another meal). Repeat with second cauliflower. 2. Heat the oven to 200C (180C fan-forced). In a small bowl, whisk the harissa, honey, lemon juice, olive oil, salt and pepper until smooth, and brush the mixture generously over one side of each steak. 3. Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. Transfer, browned-side up onto a baking tray lined with baking paper and bake for 30 minutes or until tender. 4. To make the green hummus, combine all but two tablespoons of the chickpeas in a small food processor, with the tahini, lemon juice, yoghurt, coriander and mint, dried mint, sea salt and pepper and whiz. Loosen with two to three tablespoons water and whiz, until you have the consistency of mayonnaise. 5. To serve, spoon the hummus onto each plate and top with cauliflower. Mix remaining chickpeas, pomegranate seeds (if using), sea salt, pepper and extra herbs, and scatter on top. Tip: Look for Reuben Solomon's Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers. More cauliflower recipes Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now

HARISSA CAULIFLOWER STEAKS

Steps:

• Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
• Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
• Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
• More recipe ideas are available online at pc.ca.

CAULIFLOWER STEAKS WITH GREEN HARISSA

Steps:

• Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower core-side down on a work surface. Starting in the center of the head, slice from top to bottom into four 1-inch (2.5 cm) steaks. Place steaks on a rimmed baking sheet and any florets that break loose in a bowl. Drizzle the oil over the steaks and florets and generously season with kosher salt and pepper.
• Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow a small cast iron skillet or grill basket to heat for 5 minutes before cooking.
• To make the harissa, blister the tomatillos, onion, chiles, and garlic in the preheated small cast-iron skillet or grill basket over direct heat, until charred and softened on all sides, 4 to 5 minutes for the tomatillos and chiles, a bit longer for the onion and garlic. Set aside to cool.
• Stem and seed the chiles, peel the garlic, and place them both in a food processor. Add the tomatillos, cilantro, parsley, arugula and spinach, vinegar, lemon zest, and olive oil and puree until smooth. Season with salt and pepper.
• Grill the cauliflower steaks (in a grill basket, if desired) over direct heat, rotating them around the fire as needed to prevent them from blackening before they're cooked, until deeply charred on the exterior and just tender at the core, 8 to 10 minutes per side. Grill any loose florets in a grill basket, tossing often, until browned and crispy, 5 to 7 minutes.
• Serve the warm steaks on a pool of harissa and garnish with the crispy bits of florets and a sprinkle of flaky salt.