Harissa Spiced Cauliflower Steaks
Ingredients
- 1 1/2 lb head of cauliflower (0.7 kg)
- 3/4 cup + 2 teaspoons water (plus extra, to thin), divided
- 1 large clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon + 2 teaspoons olive oil
- 1/4 + 1/8 teaspoon salt, divided
- 1 tablespoon maple syrup
- 3/4 teaspoon paprika (sweet)
- 3/4 teaspoon cumin
- 3/4 teaspoon coriander
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne
Warm lemon chickpea salad
- 1 teaspoon olive oil
- 1 can chickpeas (15 oz / 425g), rinsed and strained
- 1 cup lacinato/dino kale, chopped
- 1 tablespoon lemon juice
- 2 tablespoons currants
- 2 tablespoons parsley, chopped
- Salt and black pepper, to taste
- Tahini, for drizzling
Preparation
Preheat oven to 200°C (400°F)
Cut cauliflower into 1-inch thick steaks from the head
Mix spices (paprika, cumin, coriander, smoked paprika, cayenne), maple syrup, olive oil, and salt to create a marinade
Coat cauliflower steaks with the marinade and roast in the oven for 20-25 minutes until tender and charred
For the mash, steam or boil the remaining cauliflower with garlic until soft, then mash with lemon juice, olive oil, and water to desired consistency
For the salad, heat olive oil in a pan over medium heat, add chickpeas and chopped kale, and sauté until kale is wilted
Stir in lemon juice, currants, and parsley, then season with salt and black pepper to taste
Drizzle with tahini before serving
