Crisp Cauliflower Steaks with Harissa & Goat’s Cheese

This is one of the most visually beautiful dishes and it tastes just as good as it looks. Cauliflower is spiced with harissa which contrasts beautifully with the goat's cheese. Serve with Greek yogurt and some couscous on the side.

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Ingredients

cauliflower 1 (sliced)
red onion 1 (quartered)
olive oil 1 tbsp
goat's cheese 125 g (crumbled)
pine nuts 2 tbsp (chopped)
panko breadcrumbs 20 g
fresh parsley 2 tbsp (chopped)
harissa paste 4 tsp
couscous 200 g
Greek yoghurt 80 g

Method

Preheat the oven to 180°C fan/200°C/ gas 6. Remove the green leaves from the cauliflower and pop them into the roasting tin along with the quartered red onion. Mix with the olive oil and season with salt.
Slice the cauliflower from top to bottom into four thick steaks and lay these in the tin too. Rub each steak on both sides with ½ teaspoon of harissa. Season with salt, then press the goat’s cheese onto each steak.
Chop the parsley and pine nuts. Mix the pine nuts, parsley and panko breadcrumbs with a pinch of salt, then scatter a quarter of this over each cauliflower steak pressing down lightly.
Drizzle with olive oil, then transfer to the oven to roast for 25–30 minutes, until the tops are golden brown and the cauliflower is just cooked through.
Meanwhile, cook the couscous according to the packet instructions.
Serve the cauliflower steaks with couscous and Greek yogurt, with the crispy leaves and red onion and enjoy!

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Crisp Cauliflower Steaks with Harissa & Goat’s Cheese

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Ingredients

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