Yields: 2–3 servings
Time: 40 minutes
Vibe: Vibrant, Middle Eastern-inspired, veggie-forward
Ingredients:
For the cauliflower steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 tablespoon harissa paste (mild or spicy, to your liking)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt & pepper
For the herby yogurt sauce:
- ¾ cup plain Greek yogurt (or coconut yogurt for vegan)
- 1 small garlic clove, grated
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped cilantro or parsley
- Zest of ½ lemon + 1 tablespoon juice
- Salt, to taste
To serve:
- Cooked couscous, quinoa, or flatbread
- Toasted pine nuts or almonds
- Pomegranate seeds (optional but stunning)
Directions:
1. Prep cauliflower:
- Preheat oven to 425°F (220°C).
- Remove leaves and trim base of cauliflower, keeping the core intact.
- Slice into ¾–1″ thick “steaks” (you’ll get 2–3 good ones; roast remaining florets too).
2. Season & roast:
- Mix olive oil, harissa, paprika, cumin, salt & pepper.
- Brush over both sides of cauliflower steaks and florets.
- Roast on a parchment-lined baking sheet for 25–30 minutes, flipping halfway, until golden and tender with crispy edges.
3. Make the yogurt sauce:
- Stir together yogurt, garlic, herbs, lemon zest/juice, and salt. Chill until ready.
4. Assemble:
- Spread yogurt sauce onto plates, top with roasted cauliflower.
- Garnish with pine nuts, pomegranate, and extra herbs.
- Serve with couscous or warm flatbread.
Variations:
- Add roasted chickpeas or lentils for protein
- Use smoked harissa for extra depth
- Swap yogurt for tahini-lemon sauce if preferred
Would you like this turned into a meal prep bowl or sandwich idea? Happy to adapt!
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