Harissa Cauliflower Steaks Recipes
HARISSA-ROASTED CAULIFLOWER STEAKS
Made from a few simple ingredients, this vegan cauliflower dish wouldn't look out of place in a smart restaurant. Serve as a starter, or with a salad for lunch or a light meal. Making your own harissa is really easy, but if you're short of time you can use a jar of ready-made harissa instead. Each serving provides 270 kcal, 12g protein, 18.5g carbohydrates (of which 12g sugars), 14.5g fat (of which 1g saturates), 8g fibre and 1.4g salt.
Provided by Lucy Parker
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the harissa, place 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 the oven to 200C/180C Fan/Gas 6.
- Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20-23 minutes if you like a slightly crispier texture).
- Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.
- To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa.
Nutrition Facts : Calories 270kcal, Carbohydrate 18.5g, Fat 14.5g, Fiber 8g, Protein 12g, SaturatedFat 1g, Sugar 12g
HARISSA CAULIFLOWER STEAKS
"Try cutting the cauliflower into thin slices and pan-frying after dusting with spices," says Tom Filippou, executive chef for President's Choice Cooking School. "You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread."
Provided by Mary Jenny
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 95.5, Fat 6.8, SaturatedFat 4.1, Sodium 334.9, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.2
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