Cauliflower Steaks With Green Harissa Recipe

Name: Cauliflower Steaks With Green Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cauliflower; 1 large head cauliflower; 1/4 cup (60 ml) vegetable oil; Kosher salt and freshly ground black pepper; Green Harissa; 2 tomatillos, husked and rinsed; 1/2 onion, halved through the root; 1 or 2 serrano chiles, as desired for heat; 4 cloves garlic, unpeeled; 2 cups (40 g) fresh cilantro (leaves and tender stems); 2 cups (40 g) fresh parsley (leaves and tender stems); Large handful each of arugula and spinach; 2 tablespoons white wine vinegar; 1 teaspoon finely grated lemon zest; 1/2 cup (120 ml) olive oil; Kosher salt and freshly ground black pepper; Flaky salt

Servings: persons

Cauliflower
1 large head cauliflower
1/4 cup (60 ml) vegetable oil
Kosher salt and freshly ground black pepper
Green Harissa
2 tomatillos, husked and rinsed
1/2 onion, halved through the root
1 or 2 serrano chiles, as desired for heat
4 cloves garlic, unpeeled
2 cups (40 g) fresh cilantro (leaves and tender stems)
2 cups (40 g) fresh parsley (leaves and tender stems)
Large handful each of arugula and spinach
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
1/2 cup (120 ml) olive oil
Kosher salt and freshly ground black pepper
Flaky salt

1
Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower core-side down on a work surface. Starting in the center of the head, slice from top to bottom into four 1-inch (2.5 cm) steaks. Place steaks on a rimmed baking sheet and any florets that break loose in a bowl. Drizzle the oil over the steaks and florets and generously season with kosher salt and pepper.
2
Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow a small cast iron skillet or grill basket to heat for 5 minutes before cooking.
3
To make the harissa, blister the tomatillos, onion, chiles, and garlic in the preheated small cast-iron skillet or grill basket over direct heat, until charred and softened on all sides, 4 to 5 minutes for the tomatillos and chiles, a bit longer for the onion and garlic. Set aside to cool.
4
Stem and seed the chiles, peel the garlic, and place them both in a food processor. Add the tomatillos, cilantro, parsley, arugula and spinach, vinegar, lemon zest, and olive oil and puree until smooth. Season with salt and pepper.
5
Grill the cauliflower steaks (in a grill basket, if desired) over direct heat, rotating them around the fire as needed to prevent them from blackening before they're cooked, until deeply charred on the exterior and just tender at the core, 8 to 10 minutes per side. Grill any loose florets in a grill basket, tossing often, until browned and crispy, 5 to 7 minutes.
6
Serve the warm steaks on a pool of harissa and garnish with the crispy bits of florets and a sprinkle of flaky salt.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cauliflower, 1 large head cauliflower, 1/4 cup (60 ml) vegetable oil, Kosher salt and freshly ground black pepper, and more.

Yes, Cauliflower Steaks With Green Harissa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Steaks With Green Harissa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions