Roasted Cauliflower Steaks Harissa (Printable View)

Golden roasted cauliflower steaks brushed with a spicy harissa glaze for vibrant, satisfying flavor.

# Ingredient List:

→ Vegetables

01 - 2 large cauliflower heads
02 - 2 tablespoons fresh parsley, chopped

→ Marinade

03 - 3 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Harissa Glaze

09 - 3 tablespoons harissa paste
10 - 1 tablespoon lemon juice
11 - 1 tablespoon maple syrup or honey

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim the base of each cauliflower head, keeping the core intact. Slice each head into 1-inch thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for other uses.
03 - Place cauliflower steaks on the prepared baking sheet. Whisk together olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl. Brush both sides of the steaks evenly with the marinade.
04 - Roast the cauliflower for 20 minutes, flipping halfway through, until golden and tender.
05 - Combine harissa paste, lemon juice, and maple syrup or honey in a small bowl, stirring until smooth.
06 - Remove the cauliflower from the oven and brush generously with the harissa glaze. Return to the oven and roast for an additional 5 to 7 minutes until caramelized.
07 - Transfer cauliflower steaks to plates, garnish with chopped parsley, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes bold and restaurant-worthy but comes together in less than an hour with minimal fuss.
  • One pan, mostly hands-off roasting time, and you've got something that impresses both vegetarians and meat-eaters alike.
  • The cauliflower gets caramelized and crispy at the edges while staying tender inside, which is honestly the best texture combination.
02 -
  • Don't slice your cauliflower too thin or it will fall apart—that 1-inch thickness is what keeps everything intact and gives you those crispy, caramelized edges.
  • If your harissa paste is really thick, thin it out with a bit of olive oil so the glaze spreads smoothly without dragging the spice unevenly.
03 -
  • Make your harissa glaze a few hours ahead and let the flavors marry—it actually tastes better the next day, so leftovers are a gift to your future self.
  • If your harissa is particularly spicy and you're feeding people with less heat tolerance, start with less glaze and let them add more to taste rather than overpowering the whole dish.

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