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!
Servings: 2 Servings
Calories: 283kcal
Cost: $6
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 Baking Sheet
- 2 Small Bowls
- 2 Spoons
Ingredients
- 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
Instructions
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
To Serve
- Place the cauliflower steaks on a plate and drizzle with harissa tahini sauce. Serve.
Notes
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.
Nutrition
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