When you are serving vegetarian or want a tasty, light and healthy dinner, our harissa cauliflower steaks are always a huge hit!

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Difficulty Level: Intermediate

 

Per serving: 130 calories, fat 10 g, sodium 340 mg, carbohydrate 9 g, fibre 4 g, protein 3 g

Source of fibre

Harissa Cauliflower Steaks Ingredients

• 1 head cauliflower, leaves removed
• ½ tsp (2mL) kosher salt
• 4 tsp PC® 100% Virgin Cold-Pressed Coconut Oil
• ½ tsp (2mL) PC® black label Harissa Spice Blend Moroccan Seasoning
• 4 tsp pine nuts
• 2 lemon wedges
• 8 fresh mint leaves

Harissa Cauliflower Steaks Directions

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 to base into four thick, equal steaks. Sprinkle with half of the salt.
2. Heat 1 tbsp (15 mL) of the oil in a 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 ¼ 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.