Nut-Free Roasted Cauliflower Steaks with Harissa Vinaigrette

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Thick-cut cauliflower steaks roasted to caramelized perfection and drizzled with a smoky, spicy harissa vinaigrette, compliant for Whole30 and nut-free diets. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 35 minutes, pairs cauliflower head, olive oil, harissa paste 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, sliced into 3/4-inch thick steaks cauliflower head
• 3 tbsp olive oil
• 1 tbsp harissa paste
• 1 tbsp lemon juice
• 1, minced garlic clove
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Brush both sides of 1 large cauliflower head sliced into 3/4-inch thick steaks with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Arrange the cauliflower steaks on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. Step 3: While roasting, whisk together 1 tbsp harissa paste, 1 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, and 1/2 tsp smoked paprika until smooth.
4. Step 4: Drizzle the harissa vinaigrette over the roasted cauliflower steaks immediately before serving.