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Make this Harissa Roasted Cauliflower Steak as an entree for your next vegan holiday meal! It’s healthy, gluten free, and so easy to make. Read the blog post or watch my cooking video to learn how to cut the perfect cauliflower steak!
I have been working on a Vegan Holiday Recipe Series that I think you all will love! Of course you can make any of my recipes for the holidays, but I wanted to create a few recipes that I felt would be great showstoppers for your next holiday gathering.
I have created a menu that includes 2 delicious vegan main courses, 3 side dishes, and one very unique cheesecake dessert (you can make these recipes anytime of the year of course, not just during the holidays). Everything is vegan, gluten free, soy free, and FULL of flavor!
This Harissa Roasted Cauliflower Steak is the first main course on the list. I hope you give it a try! Check my blog each week for the next holiday recipe.
How To Cut The Perfect Cauliflower Steak
I’ve learned that you get 2 good sized steaks from each cauliflower. Here are the simple steps to cut the perfect cauliflower steak. You can also watch the cooking video for this recipe to see exactly how I cut my steaks.
1. Remove the outer layer of green leaves from the cauliflower.
2. Clean the cauliflower by rinsing it with water.
3. Cut off the thick stem on the bottom of the cauliflower so the bottom is flat
4. Place the cauliflower on a cutting board. Make sure the flat bottom side is on the cutting board. You’re going to make 3 cuts. Use your knife to cut one side of the cauliflower, about 1/2 inch into the cauliflower. The cauliflower florets will fall onto your cutting board. That’s fine, this cut won’t make a steak. Don’t throw the florets away, of course!
5. Make another slice into the cauliflower with your knife, about 1/2 inch to an inch from where you made the first cut. This cut will give you your first thick steak!
6. Make one more slice, about 1/2 inch to an inch from where you made the second cut. This cut will give you the second steak and several other florets should. You’ll see what I’m talking about when you do it. You should now have 2 thick cauliflower steaks and a bunch of florets. I roasted both the steaks and florets, but only showed the steaks in this post.
7. If you have a huge cauliflower then you might be able to get 3 steaks, but I always get 2.
8. Once again, watch my video if you need to see exactly how to do it!
What Is Harissa? Harissa Paste vs Harissa Powder
Harissa is a North African paste made from chili peppers, herbs, garlic, olive oil, paprika, and lots of seasonings. The recipe for homemade harissa varies depending on who makes it. Different people like to add their own special seasoning blends, but the base is chili peppers. The chili peppers don’t always have to be spicy. I’ve tried plenty of non-spicy harissa pastes.
Typically Harissa Spices/Powders use the same flavors, just in spice form (i.e. ground dried chili peppers, dried herbs, paprika, garlic powder, ground coriander, etc…). I use a harissa spice/powder in the cooking video, but I’ve also made this recipe using a paste.
You can easily turn your powder into a paste by adding equal parts olive oil and hot water, or you can only use hot water if you don’t cook with oil, until you reach your desired consistency.
How To Make This Recipe Oil Free
You can easily make this recipe oil free by replacing the oil with a flavorful liquid, such as vegetable stock, apple cider vinegar, or balsamic vinegar. Also use a silicone baking mat on your baking pan. These mats are AWESOME and ensure none of your food sticks to the pan. We use them in professional restaurant kitchens.
Suggested Side Dishes
I suggest simply sautéing some leafy green vegetables to eat on the side with quinoa or rice.
I will be eating these side dishes with my Harissa Roasted Cauliflower Steak.
Sautéed Cabbage with Lemongrass
Kale Scampi (Kale cooked with lots of garlic, olive oil, and a secret ingredient to make it taste just like Scampi Sauce)
Stewed Curry Beans with Fall Squash and Coconut Milk
I will be adding each of these recipes to my blog in the coming weeks (1 recipe each week) for my Vegan Holiday Recipe Series!
Sulforaphane (SFN), a prominent isothiocyanate present in cruciferous vegetables (including cauliflower), is believed to be responsible along with other isothiocyanates for the cancer preventive activity of such vegetables.
Cauliflower is also full of anti-inflammatory nutrients, including indole-3-carbinol or I3C, “an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level”.
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Harissa Roasted Cauliflower Steak
A delicious vegan dinner entree. Make this simple Harissa Roasted Cauliflower Steak for a quick dinner. It's also perfect to serve at gatherings, especially during the holidays.
- 2 heads of cauliflower
- ¼ cup of olive oil or as much needed to coat all of the cauliflower
- ¼ cup of harissa spice powder or harissa paste use more if needed
- ¼ cup chopped garlic
- salt to taste
- I first want to say that all of these ingredient measurements are adjustable. Depending on the size of your cauliflower you can use more of less of each ingredient.
- Preheat the oven to 350F. Cover 2 baking pans with aluminum foil (if you want cleanup to be easier, but you don’t have to cover the pans with foil if you prefer not to).
- Cut your cauliflower steaks (refer to my blog post above, or my cooking video, to learn how to cut the perfect cauliflower steak). Save the florets.
- Place the steaks on one baking pan and the florets on the other. Rub olive oil over them. Ensure all of the cauliflower is evenly coated.
- Rub the harissa powder or paste, chopped garlic, and salt all over the cauliflower until evenly coated.
- Cover the top of the pans with foil. I don’t suggest skipping this step because if you don’t cover the cauliflower it will take them a little longer to cook and the outside of the cauliflower might get browned quickly and cook faster than the inside.
- Cook the cauliflower florets for about 20 – 25 minutes and remove them from the oven. Cook the steaks for 30 – 35 minutes, depending on the size and thickness of your steaks the time could be slightly more or less. The steaks are done when you can easily stick a fork in them. They should not be very soft and mushy.
This next step is optional. Place the oven on broil and broil the steaks until they are golden brown on the outside, about 5 minutes more or less. Flip the steaks and broil the other side until browned.
There might be bits of paste and garlic on the baking pan. I like to scoop this up with a spoon and rub it over the hot steaks and florets as soon as I remove them from the oven. Serve
Instead of plain chopped garlic, I used my homemade spicy chili-garlic paste because I like EVERYTHING spicy (recipe coming on the blog soon)!
PRODUCTS FOR THIS RECIPE
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