I am a recipe hoarder. I save and tuck away recipes for a later date in hopes that one day I’ll get back to them. At first I had folders full of recipes ripped out of magazines but luckily for me Evernote has saved me from my magazine hoarding days (especially now that there is a new gorgeous Evernote food app!)
However, even with the best organization, recipes and inspirations sometimes get lost in the group. This gem of a recipe has been stored for exactly one year. Every few weeks I’d think about making cauliflower steaks but the idea never fully developed. Luckily, as I was sitting in the DFW airport coming home from California, I hoped on Zinio and downloaded the latest issue of Bon Appetit and saw the Green Harissa recipe.
All of the sudden I knew it was time to make cauliflower steaks (and yes, it was quite the dramatic realization!)
This recipe comes together quick. The cauliflower steak is done in roughly twenty minutes and the harissa barely takes anytime at all. Serve over a heap of brown rice (or any other grain that sounds good at the time) and you’ve got a wonderful meal.
A note about cutting the cauliflower steaks. Sometimes I had trouble getting the florets to stick with the steak. My advice is to cut two nice size steaks from the center and use the rest of the head for something else.
- Steak:
- 1 head of cauliflower
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Green Harissa:
- 1 tablespoon cumin seeds
- ½ tablespoon coriander seeds
- 2 medium jalapeños
- ½ bunch green onions
- 1 clove garlic
- 2 tablespoons olive oil
- ¼ cup parsley leaves
- ⅓ cup cilantro leaves
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- Extra:
- Brown rice, to serve
- Preheat oven to 400˚.
- Add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.
- Take head of cauliflower and remove exterior leaves and part of the stem. Place stem side down on the cutting board. Cut two ½” steaks from the center of the head. Reserve remaining cauliflower for another use.
- Heat a cast iron skillet (or other oven proof skillet) over medium heat. Carefully rub olive oil over all sides of the steaks and sprinkle with salt and pepper. Cook on each side until golden brown, 3-4 minutes (depending on how high the heat is).
- Transfer steaks to baking tray and roast until tender, 15-18 minutes.
- To make harissa, grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley,cilantro, and ground spices, pulsing again. Finally, add in oil, lemon juice and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still to thick.
- Serve steak over cooked brown rice with a heavy spoonful of harissa.
*Cauliflower Steak from this Bon Appetit Recipe and Harissa slightly adapted from this Bon Appetite Recipe
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