Roasted Cauliflower Steaks with Harissa and Chermoula
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The Mediterranean Dish · by Mersedeh Prewer★ 5.0 (6)

Roasted Cauliflower Steaks with Harissa and Chermoula

NUTRITION · PER SERVING50M COOK
CAL 17%·PRO 7%
CARBS 16G19% OF CAL
3G FIBER2G OTHER11G TOTAL SUGAR
FAT 30G83% OF CAL
4G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower steaks glazed with smoky harissa and topped with herby chermoula sauce. A vegetarian main with North African spices and bright citrus notes.

mainmiddle easterngluten freelow lactoseveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons harissa paste
  • 2 large garlic cloves, (crushed or minced)
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1/2 lime, (juiced)
  • 1 tablespoon Greek yogurt
  • 1 large cauliflower
  • Salt
  • Black pepper
  • Extra virgin olive oil, (for drizzling)
  • 1 cup fresh cilantro leaves and tender stems
  • 1/2 cup parsley leaves and tender stems
  • 1 small preserved lemon, (seeds removed and coarsely chopped (rind and all))
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sweet or smoked paprika
  • Small pinch of Aleppo pepper
  • 1 to 2 teaspoons honey
  • 1/2 cup extra virgin olive oil, (plus more as needed)
PREP
20M
SODIUM
436MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.