Harissa Roasted Cauliflower Steaks

I've had cauliflower steaks before ironically at a steak house, I suppose it was their way of showcasing a variety beyond traditional cuts of meat. Impressed by the hearty bite and texture it offered when prepared this way I decided to experiment myself in my own kitchen. I used harissa for the flavor base and whipped up a sweet tahini dressing to mellow out the heat off the harissa. If you are not looking for spicy I think you can really prepare these anyway you would desire. Pesto would be a great option to flavor the steaks or just olive oil and your favorite seasonings. Anyway you choose to prepare, this is a show stopping restaurant quality plant based entrée.

Time: 30 min

Makes: 4 cauliflower steaks


  • 1 large head of cauliflower

  • 1 tablespoon of harissa

  • 2 tablespoons of EVOO

  • salt to taste

Sweet Tahini Dressing:

  • 1/2 cup of tahini

  • 2 tablespoons of honey

  • 4-6 tablespoons of cold water

  • pinch of salt

You'll Need:

sheet pan


For the Dressing:

  1. Whisk together tahini and honey adding one tablespoon of cold water at a time. Continue to whisk and add water until you have reached desired consistency.

  2. Stir in the salt at the end to taste.

  3. Set aside to serve with the steaks.

For the Steaks:

  1. Preheat oven to 400.

  2. Take the cauliflower head and remove any big leaves from the stalk on the bottom. Leaving the stalk/core intact place the head with the core facing down on the cutting board, take a large sharp knife and cut the cauliflower into 4 steaks. Each steak will be about a 1/2 inch thick. NOTE: Don't worry about broken florets you can marinade them along with the steaks to roast as well.

  3. Drizzle a little olive oil onto the sheet pan and place the steaks on it.

  4. Mix together harissa and olive oil and take a pastry brush to brush both sides of the steaks.

  5. Sprinkle steaks with salt and place in the oven to bake for 11 minutes flipping halfway through and going back into bake for another 11 minutes.

  6. Steaks are done when tender all the way through and appear to have that roasted charred quality. Serve with the tahini dressing drizzled over, lime wedges, and garnish with fresh parsley or cilantro.

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