Roasted Cauliflower Steaks Harissa

I discovered harissa on a Tuesday afternoon when a friend brought a jar back from Morocco, and I spent the next week finding excuses to use it. The first thing that made sense was cauliflower—I'd been roasting it plain for months, but that spicy, smoky paste transformed something ordinary into something I couldn't stop thinking about. Now whenever I slice into a golden cauliflower steak and brush it with that deep red glaze, the whole kitchen fills with this incredible aroma that makes everyone ask what's cooking.

I made this for my sister's dinner party last fall when she went vegan, and I was nervous about not having meat on the table. But the moment everyone took their first bite and started asking for the recipe, I realized this dish didn't need anything else to feel complete. She still texts me for it.

Ingredients

• Cauliflower heads: Two large heads give you thick, sturdy slices that hold their shape in the oven instead of falling apart into florets. Look for heads that feel dense and heavy for their size.
• Olive oil: This carries all the spice flavors right into the cauliflower as it roasts, so don't skimp on quality here.
• Ground cumin: It adds warmth and earthiness that makes the harissa sing without competing with it.
• Smoked paprika: This is what gives you that subtle smokiness that tastes like you've been working over a fire.
• Garlic powder: Fresh garlic would burn at high heat, so the powder dissolves evenly and stays mellow.
• Sea salt and black pepper: Season generously because the cauliflower absorbs these flavors as it roasts.
• Harissa paste: This North African chile paste is the soul of the dish—fiery, complex, and full of character. Some brands are hotter than others, so taste as you go.
• Lemon juice: It cuts through the richness and brightens everything right at the end.
• Maple syrup or honey: A touch of sweetness balances the heat and helps the glaze caramelize beautifully.
• Fresh parsley: A handful chopped fine adds color and a fresh, grassy note that keeps the dish from feeling too heavy.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks. This temperature is hot enough to caramelize the edges without drying out the inside.

Slice your cauliflower:

Hold each head steady on a cutting board and slice down through the core in thick, even steaks about 1 inch thick. You'll get 2 to 3 good steaks per head and some smaller pieces on the sides—save those florets for roasting another time or tossing into soup.

Make your spice coat:

Whisk together the olive oil, cumin, paprika, garlic powder, salt, and pepper in a small bowl until it looks like a thin paste. Brush both sides of each steak generously, making sure everything gets coated evenly.

First roast:

Arrange the steaks on your prepared sheet and slide them into the oven for 20 minutes, flipping them halfway through. You're looking for golden-brown edges and a fork-tender center—you should be able to pierce it easily.

Make your harissa glaze:

While the cauliflower roasts, mix the harissa paste, lemon juice, and maple syrup in a small bowl, stirring until smooth. Taste it and adjust the heat or sweetness to your preference—this is your moment to make it exactly right.

Final glaze and finish:

Pull the cauliflower from the oven and brush each steak with a generous coat of that deep red glaze. Put it back in for 5 to 7 minutes until everything looks glossy and slightly caramelized at the edges.

Plate and serve:

Transfer the steaks to plates while they're still warm, scatter fresh parsley over the top, and serve right away. This is a dish that's best eaten immediately while the outside is still crispy.

Save

There's something almost ceremonial about serving a cauliflower steak whole on a plate instead of in little florets, like you're saying this vegetable deserves respect. My dad, who I thought would never embrace anything without meat, took seconds and asked if I could make it for Thanksgiving.

Why Harissa Is Worth the Pantry Space

Harissa is one of those ingredients that once it's in your kitchen, you start using it everywhere—on roasted chickpeas, swirled into yogurt, brushed on grilled vegetables. It's North African in origin, but it feels at home in a completely modern kitchen. The paste itself is a blend of chiles, garlic, spices, and oil, and every jar has a slightly different personality depending on the brand.

The Art of the Perfect Cauliflower Steak

Getting cauliflower steaks right is all about understanding how the vegetable is structured. The core is what holds everything together, so when you slice through it, you're creating sturdy pieces that won't collapse in the heat. If you rush and cut thin slices, they'll break apart into florets halfway through roasting, which honestly still tastes good but loses that satisfying, knife-and-fork main-dish moment.

Serving Suggestions and Pairings

This works beautifully as a vegetarian main course, but it's equally at home as a side dish next to grain bowls or alongside other roasted vegetables. The bright, spicy flavors pair well with cooling elements like yogurt or tahini sauce, and something starchy—couscous, quinoa, or even simple rice—helps balance the heat.

• Serve with a dollop of dairy-free yogurt mixed with fresh herbs and a squeeze of lemon to cool down the harissa heat.
• Pair with warm couscous and a simple green salad to round out the plate.
• Toast some pine nuts or pumpkin seeds to scatter on top for extra texture and richness.

Save

There's real joy in taking something as humble as cauliflower and turning it into something that stops the conversation at the dinner table. This recipe does that every single time.

Questions & Answers

→ How thick should the cauliflower steaks be sliced?

Slice cauliflower heads into 1-inch thick steaks to ensure even roasting and tenderness.

→ What is the best way to apply the seasoning before roasting?

Brush both sides of the cauliflower steaks with a mixture of olive oil, cumin, smoked paprika, garlic powder, salt, and pepper for balanced flavor.

→ How can I adjust the spice level of the harissa glaze?

Modify the amount of harissa paste used in the glaze to increase or decrease the spiciness according to taste.

→ What are some suitable side dishes to serve with these cauliflower steaks?

Try pairing with couscous, quinoa, or a fresh green salad to complement the robust flavors.

→ Can I use honey instead of maple syrup in the glaze?

Yes, honey can substitute maple syrup to add a touch of sweetness and balance the spice.

→ How do I know when the cauliflower steaks are done roasting?

They should be golden brown and tender when pierced with a fork, usually after about 20 minutes roasting and an additional glaze caramelization.