Cauliflower steak with harissa and garlic butter
Updated: Apr 10
Steak-ing a claim on this wholesome dinner!
My favourite memories of eating a beef steak was the grilled garlic butter that accompanied it. This cauliflower steak recipe is spicy and tender and is coated in the buttery garlic that melts in the mouth.
Prep time: 15mins
Cook time: 20mins
1 large cauliflower
2 tbsp harissa paste
2 tbsp olive oil
2 cloves garlic, crushed
3 tbsp butter
Salt and pepper to taste
Trim the outer leaves off of the cauliflower but make sure to keep most of the stalk intact in order to keep the steaks together.
Remove the ends of two sides of the cauliflower to ensure that all the steaks are flat on both sides.then cut the cauliflower into four equal sized “steaks”.
Boil some water in a pan and place the cauliflower steaks in a sieve for two minutes over the boiling water. Place a lid to ensure the steaks are steamed.
Combine the harissa paste and olive oil and a little salt and pepper and brush into both sides of the steaks ensuring that they are all completely coated.
On a medium heat, melt the butter and garlic in a griddle pan. Once the butter is melted and hot add the steaks and grill for 4 minutes.
Add the remaining butter and use a spoon to scoop onto the top of the steaks. After another 2 minutes, flip the steaks over.
Grill for another 4 minutes or until the other side is nicely charred.
Serve and enjoy!
*I like to serve with sweet potato mash and a creamy parsley sauce made with soy milk to combat the slight heat from the harissa paste.
*You can increase the heat of the pan if you like a crispier outside of the steak but make sure not to burn the garlic.
*It's best to use a pastry brush for the harissa oil to make sure you coat all parts of the steak.
*Make sure not to cut too much of the stalk off or trim too much off the ends otherwise the steaks will fall apart and not keep their structure when you cook them.
*After the steaks have been steamed handle them with care as they will be a little softer and more fragile.