Harissa Cauliflower Steaks
From infoforyourlife 8 years ago
- 25 min to make
- Serves 4
Dense at the core and airy at the perimeter, cauliflower is both incredibly versatile and satisfyingly filling. You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread.
Ingredients
- • 1 head cauliflower, leaves removed shopping list
- • 1/2 tsp (2 ml) kosher salt shopping list
- • 4 tsp (20 ml) PC 100% Virgin Cold-Pressed coconut Oil shopping list
- • 1/2 tsp (2 ml) PC Black Label Harissa Spice Blend Moroccan Seasoning shopping list
- • 4 tsp (20 ml) pine nuts shopping list
- • 2 lemon wedges shopping list
- • 8 fresh mint leaves shopping list
How to make it
- 1. Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
- 2. Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
- 3. Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
- More recipe ideas are available online at pc.ca.
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- MrsJ Ottawa, Canada
- infoforyourlife Toronto, Canada
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