Just popped these beauties out of the oven! Gorgeous cauliflower and romanesco steaks brushed with harissa and olive oil, then roasted in high high heat. Finishing touches include fresh cilantro, dill, sesame seeds, toasted pinenuts, urfa biber and a squeeze of Meyer lemon! The spice of the harissa makes this dish really POP and puts a lovely twist on one of my all time favorite roasted veggies. I also love the sweet smokiness of the urfa, a Turkish chile pepper. Not super common, I bought my urfa biber from one of my favorite local spice shops, Oaktown Spice. You can also order it online here.
Enjoy these steaks as a meatless main course or a side dish. I'll be serving this later with turkey-zucchini kofta and tzatziki as a Mediterranean-inspired supper. But we all know who is going to be the star of the show!
1 head of cauliflower, cut lengthwise about 1/2 inch thick
1 head of romanesco, cut lengthwise about 1/2 inch thick
1 T harissa paste
3 T olive oil
2 T toasted pinenuts
1 tsp toasted sesame seeds
Squeeze of Meyer lemon
Salt & pepper
Pinch of urfa
Herbs for garnish
1. Preheat oven to 425F. Cut cauliflower and romanesco into steaks. I save the smaller pieces that don't stay attached to the stalk for later but you can throw them in the oven as well if you'd like.
2. Whisk olive oil with harissa paste to combine. On a nonstick baking sheet, brush steaks on each side with harissa-oil and sprinkle with salt and pepper. Roast for 25 minutes flipping halfway through.
3. When finished, squeeze a wedge of Meyer lemon over the steaks. Garnish with herbs, sesame seeds, a pinch of urfa, and toasted pinenuts.