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–+ servings
Harissa Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Harissa Roasted Cauliflower Steaks with Harissa Blend Olive Oil and Tahini Sauce

Thick cauliflower steaks roast until deeply golden and tender, then get finished with Harissa Infused Olive Oil Blend and a creamy tahini sauce for a bold, cozy, flavor-packed vegetarian supper.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head cauliflower
  • 3 tablespoons Harissa Infused Olive Oil Blend
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 2 tablespoons warm water
  • 1 small garlic clove grated
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon toasted sesame seeds

Equipment

  • 1 Large Sheet Pan lined with parchment paper
  • 1 sheet Parchment paper for easy release
  • 1 Small mixing bowl for tahini sauce
  • 1 whisk for blending sauce
  • 1 sharp chef's knife for cutting cauliflower steaks
  • 1 Pastry brush for applying oil blend

Method
 

Instructions
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Trim the cauliflower leaves and cut the head into 4 thick steaks, keeping the core attached so the slices hold together.
  3. Place the steaks and loose florets on the sheet pan, then brush both sides with Harissa Infused Olive Oil Blend and the extra-virgin olive oil.
  4. Season evenly with kosher salt, black pepper, cumin, smoked paprika, and garlic powder.
  5. Roast for 20 minutes, then carefully flip the steaks and roast 8 to 10 minutes more until the edges are browned and the centers are tender.
  6. While the cauliflower roasts, whisk tahini, lemon juice, warm water, grated garlic, and a pinch of salt in a small bowl until smooth and creamy.
  7. Transfer the cauliflower to a serving platter, drizzle with the tahini sauce, and finish with parsley and toasted sesame seeds.
  8. Serve warm with extra lemon wedges if desired.

Notes

Cut the cauliflower steaks from the center of the head first for the best shape. If the cauliflower head is small, make 3 steaks and roast the loose florets alongside them. The tahini sauce should be creamy enough to drizzle but still cling to the vegetables. This recipe is vegetarian and naturally dairy-free when served as written.

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