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Two vegan harissa roasted cauliflower steaks drizzled with harissa tahini sauce on
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5 from 1 vote

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
Cook Time40 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2 Servings
Calories: 283kcal
Author: Megan Calipari
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 Tbsp Plant-Based Butter, melted, 3 Tbsp Harissa, 2 tsp Lemon Juice, ½ tsp Garlic Powder, ½ tsp 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 Tbsp Tahini, 1 Tbsp Lemon Juice, 1 Tbsp Harissa, 1-2 Tbsp 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