Smoky Harissa Glazed Cauliflower Steaks with Rapini and White Bean Puree
A comforting vegan meal or accompaniment to other protein is created by pan searing cauliflower steaks brushed with a smoky harissa glaze. The tender cauliflower steaks are served over a garlicky puree of white beans and rapini (a.k.a. broccoli rabe). Balsamic vinegar in the glaze as well as drizzled on top gives the dish a welcome sweet tang.
Servings: 4
Calories: 478kcal
Equipment
- 1 saute pan I use cast iron, but any type that browns will work
- 1 food processor
Ingredients
- 2 cauliflower heads can sub colored cauliflower or romanesco or celeriac root
White Bean Puree Ingredients
- 1 can white beans drained and rinsed
- 1/2 bunch rapini (a.k.a. broccoli rabe) approx. 6 oz.
- 1 garlic clove, medium or two small
- 1-2 tbsp olive oil
Harissa Glaze Ingredients
- 2 tbsp harissa spices LISTED BELOW
- 2-3 tsp liquid smoke I use Colgin's
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
Harissa Spices (all ground)
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp sea salt
Additional Optional Spices (because harder to get for some)
- 1/2 tsp sumac
- 1/2 tsp caraway likely have to grind from seeds
Optional Garnishes
- 1/4 cup toasted sunflower seeds
- 1/2 cup crispy onions see post, I like Fresh Gourmet brand
- 2 tbsp balsamic glaze or balsamic vinegar
Instructions
Make Harissa Glaze (5 min- mix ingredients together)
- Mix 2 tbsp harissa spices , 2-3 tsp liquid smoke, 1/4 cup olive oil, and 2 tbsp balsamic vinegar together in small bowl. See notes
Prepare Cauliflower Steaks for Cooking (10 min - clean, slice, & glaze + 10 min to cook two batches)
- Wash 2 cauliflower heads, then cut off leaves and cut into bottom stem just enough to remove the tough bottom inch or so. See Notes.
- place cauliflower head facing up and cut through center of head, then cut 1" thick "steaks" to each side of center. The outermost cut will create a couple florets that separate versus steaks. It's all good. Do the same with other head. See photo in post for illustration of how head looks as it is cut.
- Lay the steaks out on cutting board and glaze with harissa mixture on both sides as well as along the edges.
- Heat up pan (I use cast iron, but non-stick or stainless works just as well. Heat pan to temperature you know works for your type of pan). Lay cauli steaks in pre-heated pan and cook for about 5 minutes, turning when underside is nice and seared. I found the cauliflower steaks are just fork tender after 5 minutes per side in the cast iron skillet. One head's worth of steaks should fit in the pan, so you will need to saute two batches (or just one if you make this as a side dish or to serve 2 people as a main meal).
Prepare White Bean and Rapini Puree (5 min to chop, 5 min to cook, 5 min to blend)
- While the cauliflower steaks are cooking, heat up the ingredients for the puree by placing the 1-2 tbsp olive oil, roughly chopped 1 garlic clove, medium , 1/2 bunch rapini (a.k.a. broccoli rabe), and 1 can white beans(drained and rinsed) in another saute pan over medium heat to meld and soften for about 5 minutes. Mostly you want the garlic to mellow by cooking it and the rapini to wilt.
- Place the cooked ingredients in a food processor and blend until desired consistency is achieved. Based on the rapini being a large part of the puree, it will not get entirely smooth. This is fine. It will taste delicious.
Serve the steaks (5 min to plate, garnish)
- You can spread the puree on a serving platter and lay the steaks over the puree for a nice presentation at the table. Garnish as you wish. My favorite garnishes are those 1/2 cup crispy onions condiment you pick up at the grocery store, 1/4 cup toasted sunflower seeds and a drizzle of 2 tbsp balsamic glaze (or vinegar).
Notes
Cauliflower base- Cut into the head from the center bottom, just enough to cut around base so it comes out, but allows the majority of the head of cauliflower to remain in tact.
Harissa spices- follow the ingredient list here or mix up a larger batch using my Harissa Spice Blend Recipe.
Nutrition
Calories: 478kcal | Carbohydrates: 49g | Protein: 18g | Fat: 27g | Saturated Fat: 5g | Sodium: 507mg | Potassium: 1808mg | Fiber: 15g | Sugar: 11g | Vitamin C: 209mg | Calcium: 225mg | Iron: 8mg | Magnesium: 151mg | Net Carbohydrates: 35g