Harissa Glazed Cauliflower Steaks

Harissa Glazed Cauliflower Steaks

Harissa Glazed Cauliflower Steaks

Harissa Glazed Cauliflower Steaks

Pre-Cleanse Dinner
Cauliflower steaks are seared in a hot pan, then roasted in a smoky, spicy, and sticky glaze until tender. We’ve paired ours with fresh spring asparagus and topped with our Chermoula Recipe. It’s also great with a swirl of vegan yogurt to cut the heat. Harissa spice blend is a Moroccan-style seasoning available from all good supermarkets or Middle Eastern grocers, harissa a spicy chili paste.
Prep Time
40 Minutes
Difficulty Level
Heartiness Level
Vegan
100%
Vegan
Raw
100%
Raw
Gluten Free
Gluten
Free
Dairy Free
Dairy
Free
No Refined Sugars
No
Refined Sugars
Paleo Free
Paleo
Friendly
Ingredients
  • 2 cauliflower steaks
  • One bunch of asparagus spears, wooden ends trimmed
  • 1-2 Tbsp. olive oil
  • Sea salt and black pepper
  • Lemon wedges, to serve

Harissa glaze

  • 1 Tbsp. harissa spice blend
  • 1 Tbsp. harissa chilli paste
  • 1 Tbsp. maple syrup
  • Sea salt and black pepper
  • 1 Tbsp. olive oil
Directions
  1. Preheat the oven to 410 degrees.
  2. Combine the glaze ingredients in a bowl and set aside.
  3. Coat the cauliflower steaks in oil, salt and pepper. Sear in a cast iron pan, on medium heat, for about 3-4 minutes each side, pressing down on the cauliflower with a metal spatula to brown evenly.
  4. When you’re happy with the color—it should be a dark, charred, and golden brown—remove it from the heat and brush the glaze over the top.
  5. Return to the oven and roast until tender.
  6. Meanwhile, saute the asparagus in a good drizzle of olive oil, season with salt and cracked pepper, and squeeze with lemon
Top the steaks with chermoula, vegan yogurt if using, and serve with the asparagus. Voila!
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