Harissa Cauliflower Steaks

“Try cutting the cauliflower into thin slices and pan-frying after dusting with spices,” says Tom Filippou, executive chef for President's Choice Cooking School. “You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread.”

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  head cauliflower, leaves removed
• 1⁄2 teaspoon kosher salt
• 4  teaspoons  president's choice virgin cold-pressed coconut oil
• 1⁄2 teaspoon  president's choice black label harissa spice blend  moroccan seasoning
• 4  teaspoons pine nuts
• 2  lemon wedges
• 8  mint leaves

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 top to base into four thick, equal steaks. Sprinkle with half of the salt.
2. Heat 1 tbsp (15 ml) of the oil in 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 1/4 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.
4. More recipe ideas are available online at pc.ca.