If you are craving a big juicy steak, I have just the recipe for you! And it’s not a hunk of meat, sorry to (possibly) disappoint you? Harissa BBQ Cauliflower Steaks is a hearty vegetable dish that can be enjoyed as a main or a side. And the harissa BBQ sauce takes this humble veg to the next level.
Have you ever had roasted cauliflower? If not, you are in for a real treat. Roasted cauliflower is amazing on its own. But add this tangy, sweet & spicy harissa sauce and it is life-changing.
There are a few steps to make Harissa BBQ Cauliflower Steaks, but they are all rather simple and well worth the 30ish minutes in the kitchen. Bonus, while the cauliflower steaks roast you can make the fresh corn salsa and the two-ingredient harissa sauce.
Harissa BBQ Cauliflower Steaks with Charred Corn Salsa
What you’ll need for Harissa BBQ Cauliflower Steaks…
For this recipe you’ll need:
- one whole head of cauliflower
- harissa
- honey
- fresh corn
- jalapeno
- cucumber
- herbs
- lemon
That’s it! And once you have your mise en place (ingredients prepped), it’s super quick to throw together.
Juicy roasted cauli steaks with harissa
Roasted cauliflower steak tips…
One head of cauliflower usually only yields two whole steaks because the core holds the steaks together. But, don’t fret!
You can roast the remaining cauliflower pieces, or make a cauliflower rice or whipped cauliflower, either to serve alongside the steaks or for another use.
You’ll want to double the sauce measurements below if you are roasting the whole head, versus just two steaks. I don’t know about you, but a little extra sauce is always a good thing in my opinion!
To make the “steaks”, from the center of the cauliflower slice about 1” thick vertical pieces. You start from the center because the core of the head keeps the steaks intact.
You may only get two, but you may be lucky (and if you are careful) and get three.
From there, drizzle both sides of steaks with avocado or olive oil, sea salt + fresh cracked pepper. Roast steaks at 450° for about 30 minutes, gently flipping halfway through to evenly brown both sides.
While those babies are roasting up, it’s time to get down with the sauce!
Let’s talk harissa…
What is harissa, you ask? It is a spicy chili pepper paste that originated in Tunisia. Ingredients vary, but usually include hot peppers, garlic, olive oil and spices.
I love NY Shuk signature harissa, which has complexity and a depth of flavor not found in every brand of harissa. It’s mild in terms of heat, but packs a mean flavor punch.
For the purpose of this recipe we are simply mixing the harissa with honey and a little water to thin. Then we use this sauce to baste the cauliflower as it roasts. This creates the delicious rich BBQ-y flavor that makes these steaks so good!
The corn salsa is best in summer when corn is in season
Now, while the steaks roast, make the corn salsa!
For the corn salsa, start with an ear of fresh corn and shuck it. i.e. remove the outer husk
You can char/grill your corn directly on your stovetop if you have a gas range, which you do over a medium-high flame for less than five minutes.
Alternatively, use a traditional grill and grill the corn over medium-heat until charred.
With either method you don’t really need oil, as we’re going for just charred and still crisp.
Once cooled, remove kernels from cob and toss with remaining salsa ingredients: diced cucumber, jalapeño pepper, lemon and herbs of choice (I like cilantro and parsley).
Bonus ~ this salsa is also great to add to salads, grain bowls, grilled seafood and meats.
TIP: No grill? No sweat! You can char/grill your corn directly on your stovetop if you have a gas range!
Try this salsa on salads, grain bowls, tacos and more!
Serving Harissa BBQ Cauliflower Steaks
Serve these steaks for a light main or as a side dish. Or, to make it a more substantial main, you can pair with a whole grain such as cous cous, freekeh, quinoa, rice, etc.
If you make these Harissa BBQ Cauliflower Steaks be sure to comment below or tag me on Instagram. I’d love to know how they turn out!
And be sure to sign up for our newsletter here so you can stay up to date on the latest recipes, cooking tips and more!
Like cauliflower? Check out these recipes…
Roast Cauliflower + Lentils (vegan, GF)
Za’atar Cauliflower with Tahini (vegan, GF)
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 1 each large head of cauliflower stem gently trimmed (keep core and whole head intact)
- 2 tbsp avocado or olive oil or as needed
- 2 tbsp harissa paste see blog post for band rec
- 2 tsp honey sub agave or maple for vegan
- to taste sea salt & black pepper
- 1 each fresh ear of corn shucked
- 1 each jalapeño pepper minced (remove seeds for less spicy)
- 1/2 cup diced cucumber
- 1/2 cup picked fresh herbs such as parsley, cilantro chopped
- 1 each squeeze fresh lemon juice or sub lime
- to taste sea salt & black pepper
Ingredients
Cauliflower ingredients
Corn salsa ingredients
|
|
- heat oven to 450° and line a large sheet pan with parchment baking paper
- prep cauliflower: make sure rough part of stem bottom is trimmed, but be careful to keep whole head intact; from the center of cauliflower head vertically slice two or three thick “steaks” about 1-inch thick each (save the rest of the cauliflower for another use OR chop up and roast separately from steaks)
- drizzle avocado or olive oil on both sides of steaks and season with sea salt + black pepper; roast steaks at 450° for 30 minutes, gently flipping halfway through
- meanwhile, make harissa bbq sauce: in a small bowl whisk harissa with honey and thin with one tablespoon of water
- after steaks roast for about 30 minutes, baste with harissa bbq sauce and return to oven for 5 - 10 minutes longer
- make salsa: grill corn until just marked (you want it still crisp); you can dry char/grill over a gas range for about 5 minutes on a med-high flame, turning often, or use a traditional grill; remove corn from cob when cool and place in a large bowl
- to charred corn add remaining salsa ingredients, season to taste with sea salt and black pepper to taste
- to serve cauliflower, place steaks on a plate or in a shallow bowl, top with salsa and drizzle with a little extra bbq sauce if desired; dish can be enjoyed warm or room temp
Recipe serves 2 as a main, 4 as a side
**one head of cauliflower usually only yields two whole steaks, but you can roast the remaining cauliflower pieces separately; just double the harissa sauce if roasting more than two steaks
Original recipe created by Jerran Boyer
www.healthnutchefs.com
Just made this and it was delicious!
So glad you liked it, thank you for letting me know!
I found the perfect steak recipe. Thank you