Middle Eastern · main

Harissa Roasted Cauliflower Steaks

Harissa Roasted Cauliflower Steaks reads sweetness 6.3, richness 6.2 and nutty 5.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 7.4 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 7.8 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Sweetness 6.3 · Richness 6.2 · Nutty 5.1 · Citrus 5.1 · Sourness 4.2 · Floral 4.1 · Fruity 3.8 · Salinity 3.6 · Allium 3.3 · Herbaceous 2.7 · Umami 2.6 · Bitterness 2.2 · Earthy 2.1 · Funk & Ferment 1.6 · Warm Spice 1.5 · Heat 0.8

What's in it (12)

• cauliflower — 100 g
• olive oil — 68 g
• salt — 5 g
• black pepper — 3 g
• sesame seed paste — 41 g
• honey — 30 g
• lemon juice — 30 g
• garlic — 6 g
• plain yogurt — 118 g
• tahini — 14 g
• parsley — 15 g
• pomegranate seeds — 30 g

Time & effort: about 46 min · effort: involved

Nutrition (per 100 g, engine-estimated): 126.6 kcal, 4.3 g protein, 6.6 g fat, 14.5 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oven to 425°F and set a rack in the middle position; line two large rimmed baking sheets with parchment.
2. Stand each head of cauliflower on its stem and cut in half through the core, then cut one 1-inch-thick slab from the flat side of each half to make 4 steaks total; save the crumbly end pieces for another use.
3. Arrange the steaks on the baking sheets, brush both sides with 3 tablespoons of the olive oil, and season both sides with the salt and pepper. Roast until the undersides are deeply golden, 15-18 minutes.
4. While the first side roasts, whisk together the harissa paste, honey, 1 tablespoon of the lemon juice, garlic, and the remaining 2 tablespoons olive oil in a small bowl to make the glaze.
5. In a separate bowl, whisk the yogurt, tahini, the remaining 1 tablespoon lemon juice, and a pinch of salt until smooth; set aside.
6. Flip the steaks, brush the tops generously with half the harissa glaze, and return to the oven. Roast until the steaks are fork-tender at the thickest point and deeply caramelized at the edges, 12-15 minutes.
7. Brush the steaks with the remaining glaze, then broil on high until the edges are charred in spots, 2-3 minutes, watching closely so they don't burn.
8. Spread the yogurt sauce over a platter, arrange the cauliflower steaks on top, and scatter with the parsley and pomegranate seeds to finish.

Dishes with a similar flavor shape

• Harissa Roasted Chicken and Potatoes — Middle Eastern
• Muhammara (Red Pepper and Walnut Dip) — Lebanese
• Harissa-Roasted Chicken Thighs — Middle Eastern
• Harissa Butter Roast Chicken — Middle Eastern
• Crispy Harissa Chicken Thighs with Couscous — Middle Eastern

Keep reading: what sweetness, richness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.