Cauliflower Steaks with Harissa Chickpeas

These deliciously spiced cauliflower steaks with harissa chickpeas spooned over top are a comforting and warming vegetarian meal. Prepared with thick slices of roasted cauliflower brushed with aromatic harissa seasoning, then topped with saucy chickpeas, fresh mint, and cilantro, this cauliflower steaks recipe is packed with zesty flavor in every bite!

A warming vegetarian meal with cauliflower as the star

While I would certainly consider myself a meat eater (please don't ask me to give up that occasional burger or steak!), I actually don't eat all that much meat, focusing more on quality over quantity.

Very often I find myself craving big salads, simple toasts with a tasty spread and sliced tomatoes, or hearty vegetable-filled soups and stews over heavy-on-the-meat dishes. And I find a lot of pleasure in eating plant-based recipes as long as they're full of delicious textures and lots of interesting flavors.

When that's the case, I don't find myself even missing the meat, because my palate is so wonderfully challenged by deliciously complex flavors that it becomes an adventure in simply eating good food.

And this beautiful, spicy, and flavorful cauliflower steak recipe with harissa chickpeas is just such a recipe—one that is, in my opinion, an ideal vegetarian meal...

Prepared with thick slices (or "steaks") of cauliflower which are seasoned and roasted, then topped with saucy, aromatic harissa chickpeas (perhaps some herbs and yogurt as a garnish!), this is one meal where I certainly don't miss the meat.

My recipe for cauliflower steaks with harissa chickpeas

If I'm going to prepare and enjoy a vegetarian meal, I like to make it one that's satisfying, vibrant, and filled with comforting and cozy morsels.

Cauliflower is a hearty and healthy vegetable, perfect for vegetarian recipes. It can take liberal amounts of spices and seasonings while nicely holding its shape and texture in various preparations such as grilling or roasting.

And this, of course, makes it the perfect candidate for cauliflower steaks.

I really enjoy spices with some kick to them, and harissa (a mildly spicy North African spice mixture which you can find in either powder or paste form) is one that I love using when preparing these cauliflower steaks and the accompanying saucy chickpeas.

Here's a sneak peek at my cauliflower steaks with harissa chickpeas recipe: (or just jump to the full recipe...)

1. To get started, I simply cut thick slices (about an inch) of a large head of cauliflower to create "steaks."
2. I then brush both sides with a paste I make from olive oil and harissa seasoning, and roast the steaks in the oven until tender, about 24 minutes.
3. Next, I prepare the warm, saucy topping of harissa chickpeas, flavored with olive oil, tomato paste, onion, garlic, harissa, and a little squeeze of lemon.
4. Once the cauliflower steaks are tender, I spoon the harissa chickpeas over top of each steak, dollop some yogurt on the side, and sprinkle with fresh mint, micro greens, and/or cilantro.

Recipe

Cauliflower Steaks with Harissa Chickpeas

by Ingrid Beer

Print Recipe

These zesty cauliflower steaks with harissa chickpeas are mildly spicy and warming, and make for a deliciously comforting vegetarian meal!

Category: Entree
Cuisine: North African

Yield: Serves 6

Nutrition Info: 336 calories (per serving)

Prep Time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Cauliflower Steaks Ingredients:

• 1 tablespoon harissa seasoning
• 2 teaspoons water
• 2 tablespoons olive oil
• 2 large cauliflower heads (extra leaves removed), each head cut into 3 thick (roughly 1") steaks
• Salt
• Black pepper
• Plain Greek yogurt, to serve on the side
• Mint, cilantro, parsley leaves, lemon wedges, or micro greens for garnish

Harissa Chickpeas Ingredients:

• Olive oil (about 4 tablespoons)
• 1 small onion, quartered and sliced
• 4 cloves garlic, pressed through garlic press
• 1 teaspoon harissa seasoning
• 3 tablespoons tomato paste
• 2 (15 ounce) cans organic chickpeas, drained and rinsed
• 1 ¼ cups vegetable stock
• Salt
• Black pepper
• Zest of 1 small lemon
• Squeeze of lemon juice

Preparation:

1. Begin by gathering and prepping all of your cauliflower steaks ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 400°, and line a large baking sheet with parchment paper.
3. In a small ramekin, combine the harissa seasoning with the water to make a paste, and then add in the olive oil and mix. Set aside for a moment.
4. Place the cauliflower steaks onto the baking sheet, and brush both sides with the harissa/oil mixture, and sprinkle liberally with salt and pepper. Place into the oven to roast for about 24 minutes, or until tender with a little bit of a bite.
5. While the cauliflower roasts, gather and prep all of your harissa chickpeas ingredients according to the ingredient list above to have ready and organized for use.
6. To prepare your harissa chickpeas, place a medium-large skillet over medium-high heat, and drizzle in about 3 tablespoons of the oil. Once hot, add in the sliced onion and saute until tender and golden-brown, about 5 minutes.
7. Next, add in the garlic and the harissa seasoning, and stir to combine. Once aromatic, stir in the tomato paste until incorporated, then add in the chickpeas, the stock, a pinch of salt and pepper, and stir to combine. Cover with a lid and gently simmer for 10 minutes.
8. Stir in the lemon zest and the squeeze of lemon juice and keep warm.
9. To assemble the cauliflower steaks, spoon over top of each steak equal portions of the harissa chickpeas, and sprinkle over some mint, cilantro, parsley, and/or micro greens. Serve with a dollop of the yogurt on the side of the cauliflower steak, if desired.

Tips & Tidbits for my cauliflower steaks with harissa chickpeas:

• Choose a larger, firmer head of cauliflower: If you can find a larger head of cauliflower that is fresh and firm, opt for that. It is easier to cut into thicker steaks.
• How to cut the steaks: I typically get about 3 thick steaks out of each head of cauliflower, through the center portion where the stem is. Try to cut mainly through the middle of the head, all the way through the stem to keep the florets intact and create that "steak" look. (Save any leftover cauliflower for another use, like my cauliflower cheese soup recipe!)
• Season both sides of the cauliflower steak: Make sure to brush both sides of the cauliflower steaks with the harissa and olive oil mixture to ensure maximum flavor, and sprinkle with a fairly liberal amount of salt as well.
• Prepping ahead: While it's best to roast the cauliflower steaks just before serving, you can easily prepare the harissa chickpeas the day before and reheat them in a pan before spooning over the steaks. You can also prepare your harissa seasoning for the cauliflower, even brushing it over the steaks, then placing them into the fridge until ready to roast.
• Where to find harissa (and what to sub if you can't find it): I purchase my harissa seasoning in the spice section of Whole Foods Market, and you can also order it online. But if you can't find it, simply make your own "quick" version by combining ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon paprika, ½ teaspoon chili powder, ½ teaspoon granulated garlic, and a pinch of cayenne.

Craving more cozy, veggie-centered recipes? Check out my recipe for Grilled Eggplant with Spicy Chickpeas, Cauliflower Curry, Zucchini Roll Ups, this warming Potato Curry with Peas recipe, my recipe for Mushroom Stroganoff, Zucchini Fritters, or even my Cauliflower Burger recipe!

Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!