Spicy Harissa Grilled Cauliflower

Spicy Harissa Grilled Cauliflower

Charred cauliflower steaks get a smoky kick from a tangy harissa marinade.

Total 45 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Thick cauliflower steaks are brushed with a fiery harissa marinade and grilled until charred at the edges and tender at the core. A finishing drizzle of lemon and herbs balances the heat, making this a satisfying vegetable main or a bold side for grilled meats.

Ingredients

  • 2 large heads cauliflower, trimmed and sliced into 1-inch thick steaks
  • 1/3 cup harissa paste
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 lemon, cut into wedges
  • 1/4 cup plain yogurt, for serving

Method

  1. In a small bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, salt, and black pepper.

  2. Arrange the cauliflower steaks on a baking sheet and brush both sides generously with the harissa marinade. Let sit at room temperature for 15 minutes to absorb the flavor.

  3. Preheat a grill or grill pan to medium heat, about 400°F, and brush the grates lightly with oil.

  4. Place the cauliflower steaks on the grill and cook, turning once, until deeply charred and tender when pierced with a knife, about 8 minutes per side.

  5. Transfer the grilled steaks to a serving platter and brush with any remaining marinade.

  6. Scatter the chopped parsley and mint over the top and serve with lemon wedges and a side of yogurt for drizzling.

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    Spicy Harissa Grilled Cauliflower

    Thick cauliflower steaks are brushed with a fiery harissa marinade and grilled until charred at the edges and tender at the core. A finishing drizzle of lemon and herbs balances the heat, making this a satisfying vegetable main or a bold side for grilled meats.

    45 min 4 servings 185 cal

    Ingredients

    • 2 large heads cauliflower, trimmed and sliced into 1-inch thick steaks
    • 1/3 cup harissa paste
    • 1/4 cup olive oil
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh mint, chopped
    • 1 lemon, cut into wedges
    • 1/4 cup plain yogurt, for serving

    Method

    1. 1

      In a small bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, salt, and black pepper.

    2. 2

      Arrange the cauliflower steaks on a baking sheet and brush both sides generously with the harissa marinade. Let sit at room temperature for 15 minutes to absorb the flavor.

    3. 3

      Preheat a grill or grill pan to medium heat, about 400°F, and brush the grates lightly with oil.

    4. 4

      Place the cauliflower steaks on the grill and cook, turning once, until deeply charred and tender when pierced with a knife, about 8 minutes per side.

    5. 5

      Transfer the grilled steaks to a serving platter and brush with any remaining marinade.

    6. 6

      Scatter the chopped parsley and mint over the top and serve with lemon wedges and a side of yogurt for drizzling.