Harissa Tahini Cauliflower Steaks
Ingredients
- 1 (900 grams) head of cauliflower, sliced lengthwise through the core into 4-5 steaks
- Oil with a high smoke point, like rice bran, canola, or grapeseed
- 2 tsp. za’atar
- 1 tsp. ground turmeric
- 1 tsp. smoked paprika
- Salt & pepper, to taste
- ½ cup pomegranate seeds
- Handful of cilantro or parsley, chopped, as garnish
HARISSA TAHINI DRESSING
- ¼ cup lemon juice
- 2 tbsps. tahini
- 2 tbsps. olive oil
- 1 tbsp. maple syrup
- 2 tsp. harissa
- Salt & pepper, to taste
Directions
- Preheat grill on medium-high heat with one of Broil King’s Cast Iron Griddles.
- As the grill is preheating, make harissa tahini dressing. Whisk together ingredients from lemon juice to harissa. Salt and pepper to taste.
- Season cauliflower steaks with a drizzle of oil, za’atar, ground turmeric, smoked paprika, salt, and pepper.
- Once the grill is hot, turn the heat down to low on the griddle side and keep the opposite side on medium-high heat for indirect heat.
- Brush oil onto the hot griddle with Broil King’s Basting Brush. Roast cauliflower steaks for 15-20 minutes, flipping about halfway through, until charred and golden.
- Transfer cauliflower steaks onto a platter and finish with a healthy drizzling of harissa tahini dressing, pomegranate seeds, and chopped herbs. Serve.
Recipe Styling & Development by Jannell Lo
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