This is a delicious and easy meal to prepare – cauliflower is cooked in a sweet and spicy sauce made with harissa and honey, served with a nutty cooling yoghurt dip. This is a perfect addition to a summer BBQ. You can make this recipe vegan by using an alternative yoghurt and replacing honey with maple syrup.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
quinoa 200 g
cauliflower 2 (sliced)
ginger 5 g (grated)
mixed chillies 1 (chopped)
fresh coriander 1 handful (chopped)
lemon 1 (juice)
harissa paste 3 tbsp
honey 4 tbsp
ground cinnamon 1 tsp
tahini 4 tbsp
Greek yoghurt 6 tbsp
Method
Cook the quinoa
Cook the quinoa according to the packet instructions. Once cooked, keep warm.
Prep the ingredients
While the quinoa is cooking, cut the cauliflower into thick slices. Peel and grate the ginger. Chop the fresh chilli. Chop the fresh coriander. Juice the lemon.
Make the harissa & honey dressing
In a small bowl combine the harissa, honey, ginger, cinnamon and a splash of oil. Season with salt.
Brush the dressing over the cauliflower slices.
Cook the cauliflower
Heat a glug of oil in a large frying pan over a medium heat. Add the cauliflower and cook for 6-8 minutes on each side, until cooked through and charred.
Continue cooking in batches until all the cauliflower slices are cooked.
Make the yoghurt dressing
In a small bowl combine the yoghurt, lemon juice, tahini and ½ of the fresh coriander. Season with salt.
Plate up
Plate up the Harissa & Honey Cauliflower Steaks - spoon the quinoa onto plates, top with the cauliflower steaks, spoon the yoghurt dressing over, scatter the remaining fresh coriander and fresh chilli. Enjoy!
