Harissa Cauliflower Steak with Chimichurri

A stunning plant-based main course featuring spiced cauliflower steaks on a creamy white bean puree, topped with fresh chimichurri.

Ingredients

Harissa Cauliflower Steaks

  • 1 small cauliflower head
  • 1/4 tsp asafoetida powder
  • 2 tsp smoked paprika
  • 1 tsp chipotle powder
  • 1 tsp thyme
  • 1 tbsp harissa paste
  • 2 tbsp olive oil or vegan butter
  • Salt and pepper to taste

Chimichurri

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic, finely chopped or minced
  • 2 small red chilies (or 1 red chili), deseeded and finely chopped (about 1 tablespoon)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • Pepper to taste (about 1/2 teaspoon)

White Kidney Bean Base

  • 1 (540mL) can white kidney beans, drained and rinsed
  • 1 small lemon, juiced
  • 1/4 cup nutritional yeast
  • 1 tsp za’atar spice
  • 1/4 tsp asafoetida
  • 2 tbsp tahini
  • 1.5 tsp toasted sesame seeds, for topping

Instructions

Make the Chimichurri

  1. Finely chop (1/2 cup) parsley and add to a bowl.

  2. Add (1/2 cup) olive oil, (2 tablespoons) red wine vinegar, (3-4 cloves) minced garlic, (1 tablespoon) finely chopped red chili, (3/4 teaspoon) dried oregano, (1 teaspoon) coarse salt, and (1/2 teaspoon) pepper.

  3. Mix thoroughly and set aside.

Make the White Bean Base

  1. In a food processor, add the drained and rinsed white kidney beans, juice of (1 small) lemon, (1/4 cup) nutritional yeast, (1 teaspoon) za’atar, (1/4 teaspoon) asafoetida, and (2 tablespoons) tahini.

  2. Blend thoroughly until smooth consistency. If too thick, add (1-3 tablespoons) water for desired consistency. Set aside.

Make the Cauliflower Steaks

  1. Slice (1) cauliflower head into thick steaks, about 1-1.5 inches thick.

  2. In a small bowl, combine (2 teaspoons) smoked paprika, (1 tablespoon) harissa paste, (1 teaspoon) thyme, (1 teaspoon) chipotle powder, and salt and pepper.

  3. Massage the cauliflower steaks with (1 tablespoon) olive oil, then coat with the spice mixture.

  4. Heat a pan on medium-high heat. Add (1 tablespoon) olive oil and (1/4 teaspoon) asafoetida.

  5. Once hot, add the cauliflower steaks and press down with a spatula to sear. After several minutes, flip and sear on the other side.

  6. If you desire softer cauliflower, cover the pan for 2-3 minutes while cooking.

Assemble and Serve

  1. Spread a generous base of white bean puree on each plate.

  2. Top with the cauliflower steaks.

  3. Drizzle generously with chimichurri.

  4. Finish with a fresh squeeze of lemon and sprinkle with (1.5 teaspoons) toasted sesame seeds.

Notes

  • The cauliflower steaks can also be roasted in a 425°F oven for 25-30 minutes if you prefer
  • Chimichurri can be made ahead and stored in the refrigerator for up to a week
  • The white bean base can be served warm or at room temperature
  • Asafoetida adds an onion/garlic-like flavor and aids digestion
Servings: 2