Harissa spiced Cauliflower Steaks

Thu, 6 January 2022

Chef: Paul Knapp

INGREDIENTS

• 1 large head of cauliflower
• 2 teaspoons water
• 2 large clove garlic sliced
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil, divided
• A pinch of fine sea salt, divided
• 1 tbsp maple syrup
• ¾ tsp paprika
• ¾ tsp ground cumin
• ¾ tsp ground coriander
• ¼ tsp smoked paprika
• ? tsp chilie flakes
• Tahini (for drizzling, optional)

Warm Lemon Chickpea salad
• 1 teaspoon extra virgin olive oil
• 1 can chickpeas, rinsed and patted dry
• 1 cup finely chopped kale
• 1 tbsp lemon juice
• 1 lemon peeled and segmented
• 2 tbsp fresh chopped parsley
• Salt and black pepper (to taste)

 

METHOD

1. Preheat: Preheat oven to 425°F (220°C).

2. Cut cauliflower: Trim away any big green leaves, but keep stem attached. With the cauliflower sitting on it's stem, use a knife to cut it in half. Then, cut one thick slice (1½-inch / 4cm thick) from either side (for a total of 2 cauliflower steaks). Set aside.
Harissa glaze: in a small bowl mix together the 2 teaspoons water, salt, maple syrup, paprika, cumin, coriander, smoked paprika, and chilie.

Bake steaks: Transfer cauliflower steaks to a parchment lined baking sheet. Brush harissa glaze over both sides, getting into all the nooks and crannies and cover tightly in foil . Bake until the stem is tender when poked with a knife, approx. 25 minutes. remove the foil and crank up the heat to around the 210 mark and pop back in to caramelise for approx. 10 minutes , keep and eye on them as a fine line between caramelised and burnt

Lemon Chickpea salad: Meanwhile, heat olive oil in the pan over medium-high heat. Add chickpeas, sauté for 2 to 3 minutes, or until hot. Add your shredded kale and lemon juice and segments, cook stirring frequently, until kale starts to wilt, 1 to 2 minutes, Remove from heat. Stir in parsley. Season with salt and pepper to taste.

Plate up your steaks and top with your warm salad and drizzle with a tahini dressing if required