HARISSA AND HONEY CAULIFLOWER STEAKS WITH GREEN HUMMUS
Spicy harissa and honey turn roasted cauliflower into a special plant-based main course, served on a bed of green hummus spiked with dried and fresh mint. You'll get two thick steaks per cauliflower.
Provided by Jill Dupleix
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 16
Steps:
- 1. Place one cauliflower on a board and cut in half from top to stalk. Holding the cauliflower together, cut a 3cm thick slice from each half, to give you two steaks (save the rest for another meal). Repeat with second cauliflower. 2. Heat the oven to 200C (180C fan-forced). In a small bowl, whisk the harissa, honey, lemon juice, olive oil, salt and pepper until smooth, and brush the mixture generously over one side of each steak. 3. Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. Transfer, browned-side up onto a baking tray lined with baking paper and bake for 30 minutes or until tender. 4. To make the green hummus, combine all but two tablespoons of the chickpeas in a small food processor, with the tahini, lemon juice, yoghurt, coriander and mint, dried mint, sea salt and pepper and whiz. Loosen with two to three tablespoons water and whiz, until you have the consistency of mayonnaise. 5. To serve, spoon the hummus onto each plate and top with cauliflower. Mix remaining chickpeas, pomegranate seeds (if using), sea salt, pepper and extra herbs, and scatter on top. Tip: Look for Reuben Solomon's Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers. More cauliflower recipes Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now
HARISSA-ROASTED CAULIFLOWER STEAKS
Made from a few simple ingredients, this vegan cauliflower dish wouldn't look out of place in a smart restaurant. Serve as a starter, or with a salad for lunch or a light meal. Making your own harissa is really easy, but if you're short of time you can use a jar of ready-made harissa instead. Each serving provides 270 kcal, 12g protein, 18.5g carbohydrates (of which 12g sugars), 14.5g fat (of which 1g saturates), 8g fibre and 1.4g salt.
Provided by Lucy Parker
Categories Light meals & snacks
Yield Serves 2
Number Of Ingredients 15
Steps:
- To make the harissa, place all the ingredients into a food processor with a pinch of salt and blend, or use a pestle and mortar to grind until smooth.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Rub the garlic cloves over the cauliflower steaks, then rub a teaspoon of the harissa you made and a pinch of salt over each steak, ensuring the entire steak is covered. Drizzle 1 teaspoon of the olive oil over a baking tray. Place the cauliflower on the baking tray and bake for 20 minutes. Turn over and bake for another 15 minutes (or 20-23 minutes if you like a slightly crispier texture).
- Oil another baking tray. Wash the reserved leaves and remove any tough stalks. Put the leaves in a bowl along with 1 teaspoon of harissa and ¼ teaspoon of salt then rub the leaves to coat them in harissa. Place on the baking tray. Bake for 15 minutes, or until crisp.
- To serve, divide the hummus between two plates and top with the cauliflower steaks. Add the crispy leaves around the plate and finish with a sprinkling of toasted pine nuts and a drizzle of harissa.
Nutrition Facts : Calories 270kcal, Carbohydrate 18.5g, Fat 14.5g, Fiber 8g, Protein 12g, SaturatedFat 1g, Sugar 12g
GRILLED CAULIFLOWER STEAK WITH ISRAELI COUSCOUS AND OLIVES
Summer means steak on the grill, even if you are going meatless. Wrapping cauliflower rubbed with harissa (a North African spiced chile paste) in foil before you grill it helps it become tender quickly, but it still chars nicely right through the foil. Israeli couscous studded with raisins, almonds and feta and dressed with lemon juice is a summery mash-up of pilaf and salad to go with the veggie steaks.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for high heat. Tear off two 18-inch-long pieces of aluminum foil.
- Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted.
- Remove the bottom leaves of the cauliflower, and trim the stem down to the base. Turn the cauliflower on its side. Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds. (If you start near the top, the cauliflower will crumble.) Cut each round in half so you have 4 semicircles. Save any trimmings for another use.
- Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl. Place 2 cauliflower steaks on each piece of foil. Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt. Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill.
- Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes. Flip the packets, and open them up with tongs to allow the steam to escape. Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes.
- Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger, and stir for about 1 minute. Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam. Let sit for 5 minutes to cool slightly.
- When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Divide the couscous and cauliflower steaks among 4 plates. Scatter 3 olives on each plate. Drizzle the cauliflower with oil, and add a squeeze of lemon juice.
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
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
ROASTED CAULIFLOWER SALAD WITH HARISSA CHICKPEAS
The incredibly tasty roasted cauliflower salad with spicy harissa and chickpeas makes a hearty vegetarian main dish.
Provided by Karen Tedesco
Categories Salad
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 425 (220 C) degrees.
- Spread the cauliflower out on a large rimmed baking sheet. Drizzle with 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 25 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes.
- Meanwhile, heat the remaining tablespoon oil in medium (8-10-inch) sauté pan. Add the onions and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft, 10-12 minutes. Stir in the garlic and harissa along with 2-3 tablespoons water and stir until blended and saucy. Pour over the cauliflower on the sheet pan.
- Tear the parsley and cilantro into rough pieces and toss them over the chickpeas. Squeeze the lemon over, add the feta and gently mix together.
- Transfer to a serving bowl and serve.
Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Protein 6 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 192 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
HARISSA CAULIFLOWER TRAYBAKE
Provided by Jamie Oliver
Categories 7 Ways Cauliflower Tomato Couscous
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Click off and discard only the tatty outer leaves from the cauliflower, then cut it into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting tray with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water.
- Cover the tray tightly with tin foil, put it on a medium heat on the hob, and when it starts to sizzle, transfer it to the oven for 40 minutes.
- Get the tray out of the oven, remove the foil, tilt the tray and spoon all the delicious juices into a little jug for later. Return the tray to the oven for 20 minutes, to get golden.
- Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover.
- Pick most of the mint leaves into a blender, blitz with 6 tablespoons of yoghurt until smooth, then ripple it back through the remaining yoghurt.
- Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves.
Nutrition Facts : Calories 513 calories, Fat 14 g fat, SaturatedFat 2.7 g saturated fat, Protein 18.9 g protein, Carbohydrate 82.4 g carbohydrate, Sugar 19.2 g sugar, Sodium 1.4 g salt, Fiber 10.8 g fibre
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- 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.
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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.
- In a small bowl, stir together the harissa paste and olive oil. Brush each steak on both sides with the harissa oil and sprinkle lightly with a bit of salt and pepper. Set on the prepared baking sheet.
- Roast at 400 for 10 minutes on one side, then flip the steaks and roast for 10 – 15 minutes on the other side, or until the steaks are tender and the edges are browned.
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