Seared cauliflower with harissa spiced glaze

Preheat oven to 425°F. Line a baking sheet with parchment paper.

With the cauliflower sitting on its stem, use a knife to slice it in half. Cut one thick slice from either side so that you have two steaks.

Gather up all the remaining cauliflower pieces and chop finely or pulse in a food processor or blender.

Heat a large skillet pan filled with 3/4 cup water over high heat. Once boiling, add finely chopped cauliflower and cover to steam. Cook for 5 minutes.

Remove lid, add minced garlic, and saute for 3-5 minutes, or until water is evaporated and cauliflower pieces are tender. Transfer to food processor.

Add lemon juice, then process until cauliflower starts to break down. Slowly drizzle in 1 tablespoon of olive oil and 1/4 teaspoon salt. Process until the mixture looks like the consistency of mashed potatoes.

Re-heat the same skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add cauliflower steaks. Let them sear for 3-3 1/2 minutes on each side until a golden crust develops.

While the cauliflower is cooking, assemble the harissa glaze in a small bowl by combining 2 teaspoons water, maple syrup, paprika, cumin, coriander, and smoked paprika.

Once the cauliflower is seared, transfer steaks to the lined baking sheet. Brush harissa glaze on both sides, coating all the nooks and crannies. Transfer to oven for 5-7 minutes or until tender.