Roasting cruciferous vegetables like broccoli and cauliflower, removes any bitterness and gives them a gorgeous sweet, caramelised exterior.
In this version, I've roasted cauliflower steaks in a delicious rose harissa and honey glaze, which provides a lovely depth of flavour.
I've served them on a bed of tahini sauce, but they are also great on a bed of (homemade or shop bought) regular or red pepper hummus.
The pomegranate seeds add an extra touch of sweetness and make the dish look pretty too!
For the steaks
I small or medium cauliflower
For the glaze
1 tablespoon of rose harissa
1 tablespoon of runny honey
1 tablespoon of olive oil
½ lemon
For the tahini sauce
2 tablespoons of tahini
3 tablespoons of Greek yoghurt
1 tablespoon of freshly squeezed lemon juice
1 finely grated garlic clove
Warm water
Seasoning
To garnish
Flat leaf parsley
Pomegranate seeds
- Pre-heat the oven to 200c.
- Remove the outer leaves from the cauliflower and the bottom of the stalk, whilst still keeping the stalk intact.
- Cut 2-3 cauliflower steaks from the cauliflower, by cutting 2.5cm (1 inch) cross-sections of the cauliflower. See image 2.
- Juice the lemon.
- Mix together the glaze ingredients.
- Line a baking tray with greaseproof paper.
- Carefully place the steaks onto the paper and brush the top side with the glaze.
- Place in the hot oven and roast for 15-20 minutes..
- Remove from the oven and using a fish slice (or similar) carefully turn the steaks over.
- Brush the steaks with the remaining glaze and return to the oven for a further 15 minutes (or until the steaks are tender).
- Whilst the cauliflower is cooking, mix together the tahini, greek yoghurt, garlic and lemon juice. If the sauce is too thick, then simply loosen with a little warm water.
- Spread the sauce onto a plate and top with the steak, finely chopped flat leaf parsley and pomegranate seeds.
