Harissa Cauliflower Steaks Recipes

HARISSA CAULIFLOWER STEAKS

Harissa Cauliflower Steaks image

"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

Ingredients

1 head cauliflower, leaves removed
1/2 teaspoon kosher salt
4 teaspoons president's choice virgin cold-pressed coconut oil
1/2 teaspoon president's choice black label harissa spice blend moroccan seasoning
4 teaspoons pine nuts
2 lemon wedges
8 mint leaves

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

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