Dinner
Honey Harissa Roasted Cauliflower Steak
A North African-inspired roasted cauliflower steak, glazed from the start with equal parts honey and harissa so sweetness and heat caramelise together into one deeply charred crust, served with cooling labneh and flatbread.
$6
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
16gSugar
9gFiber
680mgSodium
12mgChol
0gSat Fat
Goes well with
Witbier
local
Moroccan Mint Tea
international
Vegetarian
Vegan
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Preheat oven to 220°C / 425°F and line a baking tray with baking paper. Cut 1 medium cauliflower head into 2 centre steaks, 2.5cm thick. Whisk together 2 tbsp harissa, 2 tbsp honey, 1.5 tbsp olive oil, 0.5 tsp cumin, 0.5 tsp smoked paprika, and 0.5 tsp salt until fully combined.
2
Roast
Brush cauliflower steaks generously on all sides with the harissa-honey mixture, using all of it. Place on the lined tray and roast at 220°C for 20 minutes until edges are deeply charred and flesh is tender.
3
Roast
Flip cauliflower steaks carefully and roast for a further 8–10 minutes at 220°C until the second side is caramelised and sticky. While steaks finish, whisk 100g labneh with 1 tbsp lemon juice and a pinch of salt.
4
Plate
Spread seasoned labneh across the base of a serving plate. Place the roasted cauliflower steak on top. Scatter 10g fresh flat-leaf parsley and 2 tbsp pomegranate seeds over the top. Serve immediately with warm flatbread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium head cauliflower
- 4 tbsp4 tbsp harissa paste
- 4 tbsp4 tbsp honey
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp fine sea salt
- 200g200g labneh
- 2 tbsp2 tbsp lemon juice
- 20g20g fresh flat-leaf parsley
- 22 large flatbread
- 4 tbsp4 tbsp pomegranate seeds
