Roasted Cauliflower Steaks Harissa (Printable)

Golden roasted cauliflower steaks brushed with a vibrant, spicy harissa glaze and garnished with fresh parsley.

# What You'll Need:

→ Vegetables

01 - 2 large cauliflower heads
02 - 2 tablespoons fresh parsley, chopped (for garnish)

→ 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

# How to Make It:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove leaves and trim base from cauliflower heads, keeping cores intact, then slice each into 1-inch thick steaks.
03 - Place cauliflower steaks flat on the prepared baking sheet.
04 - Whisk olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper; brush mixture onto both sides of the steaks.
05 - Bake for 20 minutes, flipping halfway until golden and tender.
06 - Combine harissa paste, lemon juice, and maple syrup (or honey) in a small bowl.
07 - Brush harissa glaze over steaks and return to oven for 5 to 7 minutes to caramelize.
08 - Transfer to plates, sprinkle with chopped parsley, and serve immediately.

# Expert Advice:

01 -
  • Cauliflower steaks feel substantial and impressive without requiring any fancy technique or meat.
  • The harissa glaze hits sweet, spicy, and smoky all at once, making this addictively craveable.
  • It comes together in under an hour and tastes even better the next day cold or reheated.
02 -
  • Thick steaks need to stay flat and intact; rotate your knife around the base of each cauliflower head rather than cutting randomly, so each steak is connected by core and holds together in the heat.
  • The harissa glaze burns easily if the steaks are already too dark, so brush it on only during the final few minutes when everything else is nearly done.
03 -
  • Choose cauliflower heads that feel dense and heavy for their size; lighter ones have more air and less flavor, and they'll cook faster and less evenly.
  • Don't crowd the baking sheet and don't flip too early; let each side get a solid 10 minutes of direct oven contact before you turn it, so the surface can actually caramelize instead of steam.

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