Harissa Cauliflower Steak and Puree with Chimichurri
Cauliflower steak is proof that a humble vegetable can take center stage with the right preparation and bold flavors. Thick-cut slices of cauliflower are roasted or grilled until golden and tender, transforming into a hearty, satisfying dish. What truly sets this version apart is the use of North African spices—think warm cumin, smoky harissa, and toasted nuts like almonds or pistachios. These aromatic, earthy flavors bring depth and complexity, turning a simple cauliflower steak into a magnificent, flavor-packed experience.
Not Your Hospital Cauliflower
I remember the first time I heard of cauliflower steak. It didn’t immediately appeal to me. In fact, I only started paying attention to it when I went vegan for about nine months. Like many people, I associated cauliflower with bland, overcooked hospital food—soggy, flavorless, and uninspired. But I quickly learned how wrong I was.
When prepared the right way, cauliflower can truly shine. It becomes tender and crisp, rich with flavor, and—yes—magnificent. Especially when paired with bold seasonings like cumin, toasted almonds, or North African spice blends like harissa, cauliflower in steak form is elevated into something special. These flavors bring out its natural nuttiness and depth, turning a humble vegetable into the star of the plate.
Tips for Perfect Cauliflower Steaks
1. Choose the Right Cauliflower
Pick a large, firm head of cauliflower with tight, white florets. A larger head gives you more surface area to cut sturdy "steaks" without them falling apart.
2. Cut Carefully
Slice straight through the center to get thick steaks—about ¾ to 1 inch thick. You’ll usually get 2–3 solid steaks from one head. The rest can be roasted as florets.
3. Don't Skimp on Seasoning
Cauliflower loves bold flavors. Use a generous amount of oil and spice rub so the steaks get a nice crust. North African spices like harissa, cumin, coriander**, paprika, and a dash of cinnamon really elevate it.
4. Preheat Your Pan or Oven
Whether roasting or pan-searing, make sure your cooking surface is hot. This helps caramelize the edges and gives a golden-brown crust without overcooking the center.
5. Use a Cast-Iron Skillet (If You Can)
For the best sear, use a cast-iron skillet. It distributes heat evenly and gives the steaks a nice char.
6. Finish with Texture and Acidity
Top with toasted almonds or pistachios for crunch, and a drizzle of lemon juice or tahini sauce to brighten the dish and balance the spices.
7. Don’t Waste the Extra Bits
Any florets or broken pieces left over can be roasted alongside the steaks, tossed into a salad, or blended into soup later.
Why Chimichurri Is the Perfect Match for Roasted Cauliflower
If you're looking to take your roasted cauliflower to the next level, chimichurri is your secret weapon. This vibrant Argentinian sauce — made with fresh parsley, garlic, vinegar, olive oil, and a hint of chili — adds a zesty, herbaceous punch that beautifully complements cauliflower's earthy sweetness.
When the cauliflower comes out of the oven golden and crisp, a generous drizzle of chimichurri instantly livens up each bite. The acidity from the vinegar balances the caramelized edges, while the herbs bring a fresh, garden-bright contrast to the warmth of the roasted veggies.chili flakes.
For more cauliflower recipes, check out more on the website including Cauliflower Tumeric Chickpea Soup, Cauliflower Piccata, Fried Cauliflower 'Chicken’ Sandwich, Cauliflower Kedgeree with Farro and Raisins, Creamy Roasted Broccoli and Cauliflower Bake, and Mushroom, Broccoli and Cauliflower Stirfry.
Harissa Cauliflower Steak and Puree with Chimichurri
Elevate your veggie game with cauliflower steak—roasted or grilled until golden, then infused with bold North African spices like cumin and harissa. A hearty, flavor-packed plant-based dish that proves cauliflower is anything but bland.
Ingredients
- 1 tablespoon harissa spice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups steamed cauliflower
- 2 tablespoons olive oil
- 1 garlic clove (optional)
- Pinch of nutmeg
- Splash of rice wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 cup Italian parsley
- 3 garlic cloves
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon chilli flakes
- 1 tablespoon sesame oil
- 2 tablespoons slivered almonds
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- 1 tablespoon ghee
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 tablespoons butter
- Splash of lemon juice
- Fresh herbs and butter (optional, for finishing)
- Water or broth (for steaming)
Instructions
- Slice thick a steak or two from the center of the cauliflower head. Set aside remaining florets for the purée.
- Steam or blanch the extra florets for 8–10 minutes (test with fork). Drain and cool slightly.
- While the cauliflower cools, mix the harissa spice, olive oil, garlic powder, tomato sauce, salt, and pepper until it forms a thick paste, set aside.
- Take the cooled cauliflower, blend in a food processor with olive oil, garlic (if using), vinegar, water, salt, pepper, and nutmeg. Blend until smooth and creamy and adjust seasoning to taste.
- In a dry pan, lightly toast the almonds, coriander seeds, and caraway seeds in sesame oil over medium heat until fragrant (about 5–6 minutes).
- In a pan with a bit of butter or ghee, bloom the harissa paste for 5 minutes on low heat. Let it cool slightly, then rub generously over the cauliflower steaks.
- In a hot pan, add a mix of ghee, sesame oil, and olive oil. Sear the cauliflower steaks for 5–7 minutes on each side until golden and crispy.
- After searing both sides, pour a splash of water or broth around the steaks, cover with a lid, and steam for 2–3 minutes until tender.
- Plate the steaks over the cauliflower purée, drizzle with chimichurri, top with the toasted aromatics, a squeeze of lemon, and fresh herbs or butter if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
