I understand that calling a slab of cauliflower a steak is a bit of a stretch but there’s something magical about eating a fork and knife meal when being a vegetarian. 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 quick note about cutting the cauliflower: 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.
A perfect vegan fork and knife meal, these cauliflower steaks come together in about 20 minutes and are a perfect fall dinner.
- 1 head cauliflower
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup brown rice cooked
- 1 tablespoon cumin seeds
- 1/2 tablespoons coriander seeds
- 2 medium jalapenos
- 1/2 bunch green onions
- 1 clove garlic
- 2 tablespoons olive oil
- 1/4 cup fresh flat leaf parsley
- 1/3 cup fresh cilantro
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
Preheat oven to 400˚F. Take head of cauliflower and trip exterior leaves. 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, 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.
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.
This harissa is one of those recipes you should keep in your kitchen. It’s a wonderful flavor and makes for a great companion to many different vegetables.
Grain Bowl: Instead of grilling the cauliflower steaks, cut into florets and roast then toss with the harissa and serve over your favorite grain.
Vegetables: Roast sweet potatoes or winter squash and toss with the harissa.
Soup: Make this cauliflower soup and swirl the harissa on top before serving!
We eat quite a bit of cauliflower during the cooler fall and winter months. It’s a vegetable that is easy to make shine with a few different flavor combinations. A few of my other favorite cauliflower recipes: