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Harissa BBQ Cauliflower Steaks
Roasted cauliflower steaks with harissa “bbq” sauce and charred corn salsa with jalapeño, cucumber and herbs
Servings Prep Time
2servings 30minutes
Cook Time
45minutes
Servings Prep Time
2servings 30minutes
Cook Time
45minutes
Ingredients
Cauliflower ingredients
Corn salsa ingredients
Instructions
  1. heat oven to 450° and line a large sheet pan with parchment baking paper
  2. 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)
  3. 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
  4. meanwhile, make harissa bbq sauce: in a small bowl whisk harissa with honey and thin with one tablespoon of water
  5. after steaks roast for about 30 minutes, baste with harissa bbq sauce and return to oven for 5 – 10 minutes longer
  6. 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
  7. to charred corn add remaining salsa ingredients, season to taste with sea salt and black pepper to taste
  8. 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 Notes

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