Harissa-Spiced Roasted Cauliflower Steaks

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thick cauliflower steaks roasted with smoky, spicy harissa and a drizzle of olive oil for a warming vegetarian entrée. This Mediterranean vegetarian recipe, ready in about 35 minutes, pairs large cauliflower head, harissa paste, and extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Step 2: Remove the green leaves from 1 large cauliflower head and trim the stem so the cauliflower can stand upright.
  3. Step 3: Slice the cauliflower into 3/4-inch thick steaks, aiming for 3-4 slices.
  4. Step 4: In a small bowl, whisk together 3 tbsp harissa paste, 3 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  5. Step 5: Brush both sides of each cauliflower steak generously with the harissa mixture, coating them evenly.
  6. Step 6: Arrange the cauliflower steaks on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and edges are caramelized.
  7. Step 7: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley for brightness, and serve warm.

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