Save Thick slices of cauliflower get cloaked in fiery harissa and roasted until their edges become crisp and slightly smoky. This recipe brings that Middle Eastern street food excitement right to your kitchen. Whether as a vegan centerpiece or a bold side, these cauliflower steaks are showstoppers with little fuss.
My family asks for these every time we grill outdoors or have friends coming over. Even my spice-hesitant dad asks for extra lemon on his.
Ingredients
- Cauliflower large heads: Choose firm heavy ones with tight white florets for thick meaty steaks
- Harissa paste: Delivers that signature smoky heat Look for vibrant color and aroma Avoid pastes with unnecessary sugar or preservatives
- Olive oil: Adds rich flavor to help crisp the edges Use extra virgin for best taste
- Lemon juice: Brings freshness and tang Squeeze from ripe lemons rather than bottled juice
- Garlic cloves minced: Adds deep savory flavor Look for fresh firm cloves no green shoots
- Ground cumin: Gives earthy backbone Make sure your cumin smells robust not musty
- Smoked paprika: Brings a gentle smoky note Use Spanish smoked paprika if possible for intensity
- Sea salt: Brightens all the flavors Use flaky sea salt or fine sea salt for even coverage
- Ground black pepper: Adds gentle heat and complexity Always go for freshly ground for bigger punch
- Fresh parsley: Chopped parsley at the end gives color and freshness Pick vibrant flat leaf for the best flavor
- Toasted slivered almonds optional: Brings crunch and a nutty boost Toast lightly in a pan beforehand
- Lemon wedges to serve: Essential for a final squeeze balancing spice and char
Instructions
- Prep the Oven and Sheet:
- Preheat your oven to a blazing 220 degrees C or 425 degrees F. Line the biggest baking sheet you own with parchment paper so you get caramelized bottoms but no sticking.
- Cut the Cauliflower Steaks:
- Remove any green leaves and carefully trim the bottom stem of each cauliflower. You need to keep the core intact to hold each steak together. Flip stem-side down and use the sturdiest chef's knife to slice across the whole head making thick steaks about two to three centimeters or about one inch wide. If a few pieces break free reserve them for another use or roast them alongside.
- Mix the Marinade:
- In a small bowl whisk harissa paste olive oil lemon juice minced garlic cumin smoked paprika salt and black pepper. Whisk vigorously until you can see the oil and harissa totally combined and the color deepens.
- Marinate the Steaks:
- Lay out the cauliflower steaks on your parchment lined sheet. Take a basting brush and slather the marinade on every crevice of both sides. Be generous This ensures flavor in each bite.
- Roast to Perfection:
- Slide the baking sheet into the hot oven. Roast for fifteen to seventeen minutes then gently flip each steak. Brush on more marinade if you have extra. Roast another fifteen to eighteen minutes until the steaks are deeply golden tender in the center and the edges caramelize to almost blackened.
- Garnish and Serve:
- Lift each steak onto a platter. Scatter chopped parsley and toasted almonds over the top. Squeeze fresh lemon right before serving and offer extra wedges at the table for anyone who wants more zing.
Save If I had to pick one MVP ingredient it is definitely that harissa paste The first time I roasted with it my whole house filled up with this incredible aroma almost smoky and vinegary My daughter calls it the magic red sauce
Storage Tips
Leftover cauliflower steaks keep best in a tightly sealed container in the fridge for up to three days Reheat them in a hot skillet or under the broiler so they crisp up again Avoid microwaving as they lose their edge
Ingredient Substitutions
If you cannot find harissa use another chili paste or try blending roasted red peppers with smoked paprika cayenne and garlic For nut free skip the almonds or replace with toasted pumpkin seeds You can swap smoked paprika for regular or hot paprika if you want extra kick
Serving Suggestions
Serve these steaks over a bed of herbed couscous or alongside a tangy yogurt dip Make them the main event in a grain bowl with chickpeas and greens For a mezze inspired meal pair with olives fresh tomato salad and flatbread
Cultural and Historical Context
Harissa is a chili and spice paste that hails from North Africa but is now a defining flavor across the Middle East Using it as a marinade gives you a little taste of the bustling markets and street food culture of places like Tunis and Marrakesh
Save This recipe turns cauliflower doubters into true converts. You will love every crispy, spicy, smoky bite.
Recipe FAQ
- → How do I slice cauliflower into steaks?
Trim the stem, keep the core intact, and cut thick slices from each head using a large knife. Reserve extra florets for another use.
- → Can I substitute harissa paste?
Yes, you can use your favorite chili paste for a unique twist, adjusting the level of spice to taste.
- → What garnishes work best?
Fresh parsley and toasted slivered almonds are suggested, with lemon wedges for added brightness.
- → Is this dish suitable for gluten-free diets?
It is naturally gluten-free; just confirm that your harissa paste does not contain gluten.
- → How can I achieve extra crispiness?
Broil the steaks for 2–3 additional minutes after roasting to enhance crisp edges and deeper flavor.
- → What pairs well as a side?
Herbed couscous or a fresh green salad complements the bold, smoky cauliflower steaks beautifully.