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Close up of harissa spiced cauliflow steak wiht chickpeas and mashed cauliflower
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5 from 3 votes

Harissa Spiced Cauliflower Steaks

A date night winner. Seared cauliflower steaks with a sticky, harissa spiced glaze. Served with warm, lemon chickpeas and a silky cauli mash. Healthy and full of flavor. Comes together in 30 minutes, so you can enjoy this dinner any night of the week.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Diet: Gluten Free Friendly, Vegan Friendly, Vegetarian
Servings: 2
Calories: 516kcal
Author: Bri

Equipment

  • Food Processor

Ingredients

Cauliflower Steaks and Mash

  • lb head of cauliflower
  • ¾ cup + 2 teaspoons water, divided (more to thin, if needed)
  • 1 clove garlic, minced (large clove)
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ + teaspoon fine sea salt, divided
  • 1 tablespoon maple syrup
  • ¾ teaspoon paprika (see note 1)
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¼ teaspoon smoked paprika (see note 1)
  • teaspoon cayenne
  • Tahini (for drizzling, optional)

Warm Lemon Chickpeas

  • 1 teaspoon extra virgin olive oil
  • 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed (and patted dry)
  • 1 cup finely chopped lacinato kale
  • 1 tablespoon lemon juice
  • 2 tablespoons currants
  • 2 tablespoons chopped parsley
  • Salt and black pepper (to taste)

Instructions

  • Preheat: Preheat oven to 425°F (220°C).
  • Cut cauliflower: Trim away any big green leaves, but keep stem attached. With the cauliflower sitting on it's stem, use a knife to cut it in half. Then, cut one thick slice (1½-inch / 4cm thick) from either side (for a total of 2 cauliflower steaks). Set aside.
    1½ lb head of cauliflower
  • Start mash: Chop all the remaining/loose cauliflower. Add ¾ cup of the water to a small saucepan, cover with lid, and bring to a boil over medium-high heat. Add chopped cauliflower, cover with lid, and steam until tender, about 5 minutes. Add minced garlic and sauté uncovered, stirring frequently, until cauliflower is soft and water is evaporated, 2 to 3 minutes.
    ¾ cup + [adjustable]2[/adjustable] teaspoons water, divided, 1 clove garlic, minced
  • Finish mash: Transfer cauliflower and garlic to a food processor (see note 2). Add lemon juice, and pulse until cauliflower resembles rice. Add 1 tablespoon of the olive oil, and ¼ teaspoon of the salt. Process until the consistency of mashed potatoes. (If needed, add water in small increments to thin).
    1 tablespoon lemon juice, 2 tablespoons extra-virgin olive oil, divided, ¼ + [adjustable]⅛[/adjustable] teaspoon fine sea salt, divided
  • Sear steaks: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat (see note 3). Once oil is shimmering, add cauliflower steaks. Sear undisturbed until brown on the bottom, about 3 minutes. Flip and cook the other side until brown, about 3 minutes.
    2 tablespoons extra-virgin olive oil, divided
  • Harissa glaze: Meanwhile, in a small bowl mix together the remaining 2 teaspoons water, the remaining teaspoon salt, maple syrup, paprika, cumin, coriander, smoked paprika, and cayenne.
    ¾ cup + [adjustable]2[/adjustable] teaspoons water, divided, ¼ + [adjustable]⅛[/adjustable] teaspoon fine sea salt, divided, 1 tablespoon maple syrup, ¾ teaspoon paprika, ¾ teaspoon ground cumin, ¾ teaspoon ground coriander, ¼ teaspoon smoked paprika, ⅛ teaspoon cayenne
  • Bake steaks: Transfer seared steaks to a parchment lined baking sheet. Brush harissa glaze over both sides, getting into all the nooks and crannies. Bake until the stem is tender when poked with a knife, 5 to 8 minutes.
  • Lemon Chickpeas: Meanwhile, heat olive oil in the skillet over medium-high heat. Add chickpeas, sauté for 2 to 3 minutes, or until hot. Add kale and lemon juice, cook stirring frequently, until kale starts to wilt, 1 to 2 minutes. Add currants, cook for 1 minute to warm. Remove from heat. Stir in parsley. Season with salt and pepper to taste.
    1 teaspoon extra virgin olive oil, 1 (15 oz/14 fl oz/398 ml) can chickpeas, rinsed, 1 cup finely chopped lacinato kale, 1 tablespoon lemon juice, 2 tablespoons currants, 2 tablespoons chopped parsley, Salt and black pepper
  • Assemble: Divide mash onto two plates. Top with the lemon chickpeas, cauliflower steaks. Drizzle with tahini (if using).
    Tahini

Notes

  1. Paprika: This recipe calls for two types of paprika: 1) "regular" (sweet) paprika and 2) smoked (sweet) paprika. If a smoked package package isn't labelled "hot" or "picante", it's usually smoked sweet paprika. 
  2. Food processor alternative: The cauliflower mash can be made in a blender if you don't have a food processor. But, you may need to double the recipe to get enough volume in the blender container for it to spin effectively. Pause to scrape down the sides of the blender as you go.
  3. Skillet: A large (12-inch or bigger) skillet is recommended here, so that you can fit two cauliflower steaks in at a time. If using a smaller skillet, you may need to cook them individually.

Nutrition

Calories: 516kcal | Carbohydrates: 69g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 747mg | Potassium: 1643mg | Fiber: 19g | Sugar: 23g | Vitamin A: 1986IU | Vitamin C: 189mg | Calcium: 220mg | Iron: 6mg