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Harissa baked cauliflower steaks

These harissa baked cauliflower steaks are ideal for vegans or on meat-free days. If you want it really spicy, add some cayenne to the glaze. Serve it with couscous or boiled rice and a crispy salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large head cauliflower
  • 1 onion
  • 1 bell pepper
  • 2 handful of cherry tomatoes or 1 tin of plum tomatoes
  • 1 preserved lemon
  • 1 tin chickpeas drained
  • Mint leaves
  • Salt and pepper
  • For the paste:
  • 2 Tbsp harissa paste
  • 1 tsp tomato purée
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • 1 clove of garlic minced
  • 1 tsp paprika
  • 1 tsp ground cumin

Method
 

  1. First mix the paste and set aside.
  2. Preheat the oven to 180°C.
  3. Take the leaves off the cauliflower, wash them and set aside.
  4. Cut the cauliflower into 2cm thick slices.
  5. Put the leaves in a large baking dish and lay the cauliflower on top. Using a silicon brush, glaze the cauliflower with the paste.
  6. Peel, then cut the onion into wedges. Slice the red pepper. Chop the preserved lemon. Cut the tomatoes in half. Arrange them around the cauliflower slices, then coat them with the paste.
  7. Season with salt & pepper.
  8. Bake in the preheated oven for about 25 minutes - turning the steak once and tossing the veggies too.
  9. Meanwhile, drain the chickpeas and toss with any remaining paste.
  10. When the cauliflower is golden and tender (you can push a fork through it) scatter the chickpeas on top and bake for another 5 minutes.
  11. Serve warm with chopped mint leaves scattered on top.