Roasted Cauliflower Steaks Harissa (Printable)

Golden roasted cauliflower steaks brushed with a bold, aromatic harissa glaze and garnished with fresh parsley.

# What You'll Need:

→ Vegetables

01 - 2 large cauliflower heads
02 - 2 tablespoons fresh parsley, chopped

→ Marinade

03 - 3 tablespoons olive oil
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Harissa Glaze

09 - 3 tablespoons harissa paste
10 - 1 tablespoon lemon juice
11 - 1 tablespoon maple syrup or honey

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim the base of each cauliflower head, keeping the core intact. Cut each head into 1-inch thick steaks, yielding 2–3 steaks per head. Reserve loose florets for another use.
03 - Place cauliflower steaks on the prepared baking sheet. In a small bowl, combine olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Brush both sides of the steaks with this mixture.
04 - Roast in the oven for 20 minutes, flipping halfway through, until the steaks are golden and tender.
05 - While roasting, mix harissa paste, lemon juice, and maple syrup (or honey) in a small bowl.
06 - Remove cauliflower from the oven and brush generously with the harissa glaze. Return to oven and bake for an additional 5 to 7 minutes until caramelized.
07 - Transfer cauliflower steaks to plates, garnish with chopped parsley, and serve immediately.

# Cooking Tips:

01 -
  • It transforms humble cauliflower into something bold and restaurant-worthy that actually impresses people.
  • The harissa glaze is addictive, with just the right amount of heat balanced by sweet maple syrup and bright lemon.
  • It's genuinely easy—no fancy techniques, just roasting and brushing, leaving you free to set the table or pour a drink.
02 -
  • Don't skimp on the thickness of your cauliflower steaks or they'll dry out instead of becoming creamy in the middle and golden on the outside.
  • The glaze can burn if you're not watching, so set a timer for that final 5 to 7 minutes and stay close enough to peek.
  • Harissa paste brands vary wildly in spice level and ingredient quality, so taste it first and adjust the amount based on what you find.
03 -
  • If you prefer a milder spice level, start with 2 tablespoons of harissa and taste as you go; you can always add more, but you can't take it back.
  • A brush with a natural bristle holds onto the glaze better than a silicone one, which can slide it around without applying it evenly.

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