Harissa Roasted Cauliflower Steaks with Caramelized Carrot and Garlic Puree
Harissa Roasted Cauliflower Steaks with Caramelized Carrot and Garlic Puree
Ingredients
For the Roasted Cauliflower and Carrots
- 1 cauliflower, large head
- 4 carrots, large, cut into 1-inch chunks
- 1 garlic, head, top sliced off
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons olive oil, for coating carrots
- 1 tablespoon harissa paste
- 2 tablespoons olive oil, for coating cauliflower
For the Caramelized Carrot and Garlic Puree
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil, for caramelizing onions
- 4 tablespoons tahini
- 3 tablespoons water, as needed, for consistency
- 1 lemon, juice of
- 1 teaspoon miso paste
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon chili oil, for drizzling
- 2 tablespoons heavy cream, for drizzling, or a yogurt sauce
- 1 teaspoon sesame seeds
- 2 tablespoons crispy fried onions
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the carrots and garlic: In a medium bowl, toss the 1-inch carrot chunks with 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, and 2 tablespoons olive oil until evenly coated. Place them on one side of the prepared baking sheet. Place the head of garlic (with the top sliced off) next to the carrots.
⏱️ 10 min
- 3
Prepare the cauliflower steaks: Carefully cut the large head of cauliflower into thick, 1-inch 'steaks'. You should get 2-3 good steaks from the center, and any remaining florets can be roasted alongside. In a separate bowl, combine the 1 tablespoon harissa paste and 2 tablespoons olive oil. Brush or rub this mixture generously over both sides of the cauliflower steaks and any remaining florets. Place the seasoned cauliflower on the other side of the baking sheet with the carrots and garlic.
⏱️ 10 min
- 4
Roast the vegetables: Transfer the baking sheet to the preheated oven and roast for 30-40 minutes, or until the cauliflower is tender and slightly charred, and the carrots are very soft and caramelized. The garlic should be soft and fragrant.
⏱️ 40 min•🌡️ 400
- 5
Caramelize the onions: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes, until deeply golden brown and caramelized. This step is crucial for flavor.
⏱️ 25 min
- 6
Prepare the puree: Once roasted, squeeze the soft roasted garlic cloves from their skin into a blender or food processor. Add the roasted carrots, caramelized onions, 4 tablespoons tahini, 1 teaspoon miso paste, and the juice of 1 lemon. Start blending, adding 3 tablespoons of water gradually, until a smooth and creamy puree forms. Adjust water as needed to reach your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 10 min
- 7
Serve and garnish: Spoon a generous amount of the warm carrot and garlic puree onto serving plates. Top with the roasted cauliflower steaks. Drizzle with chili oil and heavy cream (if using). Garnish with fresh chopped parsley, sesame seeds, and crispy fried onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Roasted Cauliflower Steaks with Caramelized Carrot and Garlic Puree
Ingredients
For the Roasted Cauliflower and Carrots
- 1 cauliflower, large head
- 4 carrots, large, cut into 1-inch chunks
- 1 garlic, head, top sliced off
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 tablespoons olive oil, for coating carrots
- 1 tablespoon harissa paste
- 2 tablespoons olive oil, for coating cauliflower
For the Caramelized Carrot and Garlic Puree
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil, for caramelizing onions
- 4 tablespoons tahini
- 3 tablespoons water, as needed, for consistency
- 1 lemon, juice of
- 1 teaspoon miso paste
For Garnish (Optional)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon chili oil, for drizzling
- 2 tablespoons heavy cream, for drizzling, or a yogurt sauce
- 1 teaspoon sesame seeds
- 2 tablespoons crispy fried onions
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the carrots and garlic: In a medium bowl, toss the 1-inch carrot chunks with 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, and 2 tablespoons olive oil until evenly coated. Place them on one side of the prepared baking sheet. Place the head of garlic (with the top sliced off) next to the carrots.
⏱️ 10 min - 3
Prepare the cauliflower steaks: Carefully cut the large head of cauliflower into thick, 1-inch 'steaks'. You should get 2-3 good steaks from the center, and any remaining florets can be roasted alongside. In a separate bowl, combine the 1 tablespoon harissa paste and 2 tablespoons olive oil. Brush or rub this mixture generously over both sides of the cauliflower steaks and any remaining florets. Place the seasoned cauliflower on the other side of the baking sheet with the carrots and garlic.
⏱️ 10 min - 4
Roast the vegetables: Transfer the baking sheet to the preheated oven and roast for 30-40 minutes, or until the cauliflower is tender and slightly charred, and the carrots are very soft and caramelized. The garlic should be soft and fragrant.
⏱️ 40 min•🌡️ 400 - 5
Caramelize the onions: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes, until deeply golden brown and caramelized. This step is crucial for flavor.
⏱️ 25 min - 6
Prepare the puree: Once roasted, squeeze the soft roasted garlic cloves from their skin into a blender or food processor. Add the roasted carrots, caramelized onions, 4 tablespoons tahini, 1 teaspoon miso paste, and the juice of 1 lemon. Start blending, adding 3 tablespoons of water gradually, until a smooth and creamy puree forms. Adjust water as needed to reach your desired consistency. Taste and adjust seasoning if necessary.
⏱️ 10 min - 7
Serve and garnish: Spoon a generous amount of the warm carrot and garlic puree onto serving plates. Top with the roasted cauliflower steaks. Drizzle with chili oil and heavy cream (if using). Garnish with fresh chopped parsley, sesame seeds, and crispy fried onions. Serve immediately.
⏱️ 5 min