- Prep-time: / Ready In:
- Makes 4 steaks + 7 cups
- Serving size: 1 steak and 1¾ cups couscous
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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:
Ingredients
- 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.
Per serving (1 steak and 1¾ cups couscous): 531 calories, 116 g carbohydrates, 20 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 680 mg sodium, 17 g fiber, 18 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 1 vote)Where does the 20 grams of protein come from?