Harissa Cauliflower Steaks Recipes

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HARISSA CAULIFLOWER STEAKS

"Try cutting the cauliflower into thin slices and pan-frying after dusting with spices," says Tom Filippou, executive chef for President's Choice Cooking School. "You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread."

Provided by Mary Jenny

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 7



Harissa Cauliflower Steaks image

Steps:

  • Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
  • Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
  • Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
  • More recipe ideas are available online at pc.ca.

Nutrition Facts : Calories 95.5, Fat 6.8, SaturatedFat 4.1, Sodium 334.9, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.2

1 head cauliflower, leaves removed
1/2 teaspoon kosher salt
4 teaspoons president's choice virgin cold-pressed coconut oil
1/2 teaspoon president's choice black label harissa spice blend moroccan seasoning
4 teaspoons pine nuts
2 lemon wedges
8 mint leaves

CAULIFLOWER STEAKS WITH GREEN HARISSA

https://food52.com/recipes/75102-cauliflower-steaks-with-green-harissa?bxid=53b587fedd52b8b95a01bf47&utm_campaign=CTWYC+Series+2+NL%3A+Week+2&utm_medium=email&utm_source=Sailthru Reprinted from food52 because they have no nutritional calculations. Full credit goes to them for the recipe. Author Notes: You can serve these "steaks" in any number of ways-topped with grilled breadcrumbs with anchovies or over creamy feta or yogurt sauce, for instance-but I love (...more) -Paula Disbrowe Food52 Review: This recipe comes from Any Night Grilling: 60 Ways to Fire Up Dinner (And More). -The Editors

Provided by David Hawkins

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14



Cauliflower Steaks With Green Harissa image

Steps:

  • Remove the leaves and trim the stem of the cauliflower, leaving the core intact. Place the cauliflower core-side down on a work surface. Starting in the center of the head, slice from top to bottom into four 1-inch (2.5 cm) steaks. Place steaks on a rimmed baking sheet and any florets that break loose in a bowl. Drizzle the oil over the steaks and florets and generously season with kosher salt and pepper.
  • Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow a small cast iron skillet or grill basket to heat for 5 minutes before cooking.
  • To make the harissa, blister the tomatillos, onion, chiles, and garlic in the preheated small cast-iron skillet or grill basket over direct heat, until charred and softened on all sides, 4 to 5 minutes for the tomatillos and chiles, a bit longer for the onion and garlic. Set aside to cool.
  • Stem and seed the chiles, peel the garlic, and place them both in a food processor. Add the tomatillos, cilantro, parsley, arugula and spinach, vinegar, lemon zest, and olive oil and puree until smooth. Season with salt and pepper.
  • Grill the cauliflower steaks (in a grill basket, if desired) over direct heat, rotating them around the fire as needed to prevent them from blackening before they're cooked, until deeply charred on the exterior and just tender at the core, 8 to 10 minutes per side. Grill any loose florets in a grill basket, tossing often, until browned and crispy, 5 to 7 minutes.
  • Serve the warm steaks on a pool of harissa and garnish with the crispy bits of florets and a sprinkle of flaky salt.

Nutrition Facts : Calories 445.3, Fat 41.9, SaturatedFat 5.7, Sodium 93, Carbohydrate 16.9, Fiber 6.6, Sugar 5.9, Protein 6.1

1 large head cauliflower
1 cup arugula
1 cup spinach
2 tomatillos
1/2 onion
2 serrano chilies
4 garlic cloves
2 cups fresh cilantro (leaves and tender stems)
2 cups fresh parsley (leaves and tender stems)
1/4 cup vegetable oil
2 tablespoons white wine vinegar
1 teaspoon lemon zest
1/2 cup olive oil
1 teaspoon cayenne

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  • Preheat oven to 400 F. Brush a large baking sheet with avocado oil. Cut the cauliflower head into steaks by slicing vertically down the center, then slice each side again to make 1 inch thick “steaks”. You’ll get 4 – 6 steaks, depending on how big your cauliflower is. The rest of the cauliflower can be separated and enjoyed raw or roasted.
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