Vegan Harissa Butter Roasted Cauliflower Steaks
These Vegan Harissa Butter Roasted Cauliflower Steaks are easy to make, super flavorful and are topped with a delicious harissa tahini sauce!
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2 Servings
Calories: 283kcal
Cost: $6
1 Chefs Knife
1 Cutting Board
1 Baking Sheet
2 Small Bowls
2 Spoons
- 2 1 ½ inch Cauliflower Steaks See notes for cutting tips
- 2 tablespoon Plant-Based Butter, melted I used Country Crock Plant Butter
- 3 tablespoon Harissa I like Mina brand, see note
- 2 tsp Lemon Juice
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ Kosher Salt use ⅛ teaspoon if using table salt
For the Optional Tahini Sauce
- 2 tablespoon Tahini
- 1 tablespoon Lemon Juice
- 1 tablespoon Harissa
- 1-2 Tbsp Water
- Pinch Salt
For the Cauliflower Steaks
Preheat oven to 425* F.
Combine melted plant butter, harissa, lemon juice, garlic powder, onion powder and salt in a small bowl and stir to combine.
2 tablespoon Plant-Based Butter, melted, 3 tablespoon Harissa, 2 teaspoon Lemon Juice, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ¼ Kosher Salt
Place the cauliflower steaks on a baking sheet and brush all the harissa butter over the two cauliflower steaks, being sure to get all the crevices.
2 1 ½ inch Cauliflower Steaks
Place the baking sheet in a 425* oven and roast for 25 minutes. Use a spatula to flip the steaks over and return to the oven for 10-15 minutes longer, or until the cauliflower steaks are nicely browned.
To make the Tahini Sauce
While the cauliflower steaks are in the oven, make the harissa tahini sauce. In a small bowl combine tahini, lemon juice and harissa and stir. The mixture will get really thick. Add water, a little bit at a time until you achieve a smooth, creamy sauce. Season with a pinch of salt. Set aside.
2 tablespoon Tahini, 1 tablespoon Lemon Juice, 1 tablespoon Harissa, 1-2 tablespoon Water, Pinch Salt
First, trim all the leaves from the cauliflower, as well as any core that is sticking out.
Then, slice directly down the center of the core to split the cauliflower in half.
Next, take one half and make another parallel cut to create an approximately 1 ½ inch cauliflower steak.
I recommend Mina Harissa.
If you can't find a harissa brand that is more of a sauce consistency, you can make this recipe using a harissa paste or powder.
Use 1 tablespoon of either harissa paste or powder.
Serving: 1Steak | Calories: 283kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 464mg | Potassium: 207mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg