Fusion Kitchen · Dinner
Honey Harissa Roasted Cauliflower Steak
A North African-inspired roasted cauliflower steak, glazed from the start with equal parts honey and harissa so sweetness and heat caramelise together into one deeply charred crust, served with cooling labneh and flatbread.
$$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
16gSugar
9gFiber
680mgSodium
12mgChol
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Instructions
1
Prep
Preheat oven to 220°C / 425°F and line a baking tray with baking paper. Cut 1 medium cauliflower head into 4 centre steaks, 2.5cm thick. Whisk together 1/4 cup harissa paste, 1/4 cup honey, 3 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt until fully combined.
2
Roast
Brush cauliflower steaks generously on all sides with the harissa-honey mixture, using all of it. Place on the lined tray and roast at 220°C for 20 minutes until edges are deeply charred and flesh is tender.
3
Roast
Flip cauliflower steaks carefully and roast for a further 8–10 minutes at 220°C until the second side is caramelised and sticky. While steaks finish, whisk 200g labneh with 2 tbsp lemon juice and a pinch of salt.
4
Plate
Spread seasoned labneh across the base of 2 serving plates. Place 2 roasted cauliflower steaks on each plate. Scatter fresh flat-leaf parsley and pomegranate seeds over the top. Serve immediately with warm flatbread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 medium head cauliflower
- 4 tbsp harissa paste
- 4 tbsp honey
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 200g (7 oz) labneh
- 2 tbsp lemon juice
- 20g (small handful) fresh flat-leaf parsley
- 2 large flatbreads
- 4 tbsp pomegranate seeds