Best Harissa Cauliflower Steaks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HARISSA CAULIFLOWER STEAKS



Harissa Cauliflower Steaks image

"Try cutting the cauliflower into thin slices and pan-frying after dusting with spices," says Tom Filippou, executive chef for President's Choice Cooking School. "You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread."

Provided by Mary Jenny

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 head cauliflower, leaves removed
1/2 teaspoon kosher salt
4 teaspoons president's choice virgin cold-pressed coconut oil
1/2 teaspoon president's choice black label harissa spice blend moroccan seasoning
4 teaspoons pine nuts
2 lemon wedges
8 mint leaves

Steps:

  • 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.
  • 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.
  • Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
  • More recipe ideas are available online at pc.ca.

Nutrition Facts : Calories 95.5, Fat 6.8, SaturatedFat 4.1, Sodium 334.9, Carbohydrate 8, Fiber 3.1, Sugar 3, Protein 3.2

HARISSA CAULIFLOWER STEAKS



HARISSA CAULIFLOWER STEAKS image

Categories     Sauté     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Cauliflower     Fall     Healthy     Potluck

Yield 4

Number Of Ingredients 7

1 head cauliflower, leaves removed
1/2 tsp (2 ml) kosher salt
4 tsp (20 ml) PC 100% Virgin Cold-Pressed Coconut Oil
1/2 tsp (2 ml) PC Black Label Harissa Spice Blend Moroccan Seasoning
4 tsp (20 ml) pine nuts
2 lemon wedges
8 fresh mint leaves

Steps:

  • 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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #vegetables     #indian     #vegetarian     #dietary

Related Topics