Harissa Cauliflower Steaks
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“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.”
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INGREDIENTS
Nutrition- 1
- 1⁄2teaspoon kosher salt
- 4teaspoons president's choice virgin cold-pressed coconut oil
- 1⁄2teaspoon president's choice black label harissa spice blend moroccan seasoning
- 4teaspoons pine nuts
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DIRECTIONS
- 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.
- 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.
- Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
- More recipe ideas are available online at pc.ca.
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