These cauliflower steaks are yet another example of how versatile and ridiculously delicious this once overlooked vegetable can be when given a little TLC. The harrisa yoghurt compliments it beautifully. I like to serve these up with quinoa and an easy green salad with lots of avocado!
Small handful of coriander, chopped (or use parsley and/or mint if you're not a fan of coriander)
⅓ cup almonds, roughly chopped
1 cup coconut yoghurt
1-2 tsp harissa*
The juice of half a lemon
Salt & pepper (to taste)
Preheat the oven to 200°C and line a large baking tray with baking paper.
Remove the leaves and trim the stem end of the cauliflower, leaving the core intact (you must leave the core intact otherwise the steaks won't hold together)
Using a large knife, cut the cauliflower from top to base into 2cm thick "steaks." Set aside any remaining loose florets of cauliflower for another use.
Heat 1 tablespoon of the extra virgin olive oil in a large frying pan over medium-high heat. Cook the cauliflower steaks until golden brown, about 2-3 minutes on each side. Gently transfer the steaks to the lined baking paper.
Whisk together the remaining 2 tablespoons of olive oil, ground garlic, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks, making sure they are evenly covered. Season each steak with salt and pepper.
Roast in the oven until tender, about 15 minutes.
In a small bowl mix together the coconut yoghurt, lemon juice, harissa paste, salt & pepper.
Once the cauliflower is cooked, serve them up with the yoghurt and top with the fresh herbs and chopped almonds.
*Harissa is an African spiced chilli paste. I buy mine from my local health food store. You can also find it at delis and some supermarkets. Try to look for ones without vegetable oils. It is super hot which is why I recommend you start with 1 tsp mixed through the yoghurt and then taste it to make sure it's not too hot for you before adding a second.