Harissa Cauliflower Steaks with Date Couscous

These big, beautiful, and perfectly tender cauliflower steaks have a rich caramelized flavor that tickles the taste buds and gives you a warm, satisfied feeling without being too heavy. The smoky, peppery flavor of harissa seasoning, combined with tart lemon juice and umami-rich soy sauce, brushed over the veggie steaks, goes well with the warmly spiced pearl couscous. The large couscous “grains” have a chewy, nutty texture and become sweet when cooked with dates and onion. Fresh cilantro, ground cumin, and coriander add depth, and crushed red pepper lends a spicy kick. If making this for children, feel free to reduce the red pepper flakes or leave them out altogether—heat lovers can always shake a few flakes over their meal at the dinner table. Garnish these gorgeous cauliflower steaks with fresh cilantro and serve them with a wedge of lemon juice.

Tips:

Harissa seasoning: Harissa is a North African spice blend that’s readily available at supermarkets or online and is handy for adding flavor to all sorts of dishes.

Grilling inside: Use a grill pan on the stovetop.

For more inspiration, check out these tasty ideas:

Roasted Cauliflower Planks with Pepper Salad
Roasted Celeriac Steaks with Mushrooms and Sweet Potato Mash
Roasted Cauliflower Steaks with Creamed Spinach
Harissa-Roasted Potato Salad

Yield: Makes 4 steaks + 7 cups

Time: 35 minutes

¼ cup low-sodium vegetable broth
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons salt-free harissa seasoning
1¼ teaspoon sea salt
One 2¼ – to 2¾-lb. head cauliflower, trimmed and cut vertically into four 1½-inch-thick steaks
1 cup chopped onion
½ cup chopped pitted dates
½ cup chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon crushed red pepper
2 cups dry whole wheat pearl couscous
Lemon wedges

Instructions

In a small bowl whisk together broth, lemon juice, soy sauce, harissa seasoning, and ¼ teaspoon of the salt. Brush cauliflower steaks with broth mixture. Grill steaks, covered, over medium-high 12 to 15 minutes or until steaks are tender and lightly charred, turning and brushing with additional broth mixture once.
In a large saucepan combine onion, dates, ¼ cup of the cilantro, the cumin, coriander, crushed red pepper, the remaining 1 teaspoon salt, and 3 cups water. Bring to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes. Toss to combine.
Serve cauliflower steaks with couscous. Sprinkle with the remaining ¼ cup cilantro. Serve with lemon wedges.

The post Harissa Cauliflower Steaks with Date Couscous appeared first on Forks Over Knives.

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Harissa Cauliflower Steaks with Date Couscous

Tips:

Instructions

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