Recipe: Cauliflower Steaks with Harissa and Goat's Cheese
A fantastic veggie dish to try at home
- 1 very large cauliflower
- 1 red onion, quartered
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 4 teaspoons harissa
- 125g soft goat’s cheese, crumbled
- 30g pine nuts, roughly chopped
- 20g panko breadcrumbs
- 2 tablespoons fresh flat-leaf parsley, chopped
TO SERVE
Cous cous (see page 16)
Greek yogurt
Preheat the oven to 180°C fan/200°C/gas 6. Remove the greens from the cauliflower and pop them into the roasting tin along with the red onion. Drizzle with the olive oil and season with salt.
Slice the cauliflower from top to bottom into four thick steaks and lay these in the tin along with the greens and red onion. Rub each steak on both sides with ½ teaspoon of harissa. Season with sea salt, then press the goat’s cheese on to each steak.
Mix the pine nuts, panko breadcrumbs and parsley with a pinch of sea salt, then scatter a quarter of this over each cauliflower steak, pressing down lightly.
Drizzle with olive oil, then transfer to the oven to roast for 25–30 minutes, until the tops are golden brown and the cauliflower is just cooked through.
Serve the steaks with cous cous and Greek yogurt, with the crispy leaves and onions alongside.
Extract from: The Green Roasting Tin by Rukmini Iyer
Images by David Loftus
