Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle
Roasted cauliflower steaks seasoned with harissa and served with a cooling garlic yogurt drizzle for a vibrant vegetarian dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, harissa paste, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.
Ingredients
- 1 large (about 2 lbs), sliced into 3/4-inch thick steaks cauliflower head
- 3 tbsp olive oil
- 2 tbsp harissa paste
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1 minced garlic clove
- 1 tbsp lemon juice
- 1 tbsp chopped, for garnish fresh mint leaves
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp harissa paste, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Brush both sides of 1 large cauliflower head sliced into 3/4-inch thick steaks generously with the harissa-olive oil mixture. Place on a baking sheet lined with parchment paper.
- Step 3: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges of the cauliflower are golden and tender.
- Step 4: Meanwhile, combine 1/2 cup plain Greek yogurt, 1 minced garlic clove, and 1 tbsp lemon juice in a small bowl, stirring until smooth.
- Step 5: Serve the roasted cauliflower steaks drizzled with the garlic yogurt and garnished with 1 tbsp chopped fresh mint leaves.
Frequently asked questions
How long does Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harissa-Spiced Roasted Cauliflower Steaks with Yogurt Drizzle vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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