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 developed and reviewed.

Thick cauliflower steaks roasted with smoky, spicy harissa and a drizzle of olive oil for a warming vegetarian entrée. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs large cauliflower head, harissa paste, 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 "Plan a meal with the AI" 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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