05th Jul 2018
This is one of the most visually beautiful dishes, and tastes as good as it looks. Serve with Greek yoghurt and some couscous on the side.
Crisp Cauliflower Steaks with Harissa & Goat’s Cheese
Prep: 10 minutes
Cook: 25-30 minutes
1 very large cauliflower
1 red onion, quartered
1 tbsp olive oil
1 tsp sea salt
4 tsp harissa
125g soft goat’s cheese, crumbled
30g pine nuts, roughly chopped
20g panko breadcrumbs
2 tbsp fresh flat-leaf parsley, chopped
Preheat the oven to 180°C fan/200°C/gas 6. Remove the greens from the cauliflower and pop them into the roasting tin along with the red onion. Drizzle with the olive oil and season with salt.
Slice the cauliflower from top to bottom into four thick steaks and lay these in the tin along with the greens and red onion. Rub each steak on both sides with ½ tsp of harissa. Season with sea salt, then press the goat’s cheese on to each steak.
Mix the pine nuts, panko breadcrumbs and parsley with a pinch of sea salt, then scatter a quarter of this over each cauliflower steak, pressing down lightly.
Drizzle with olive oil, then transfer to the oven to roast for 25-30 minutes, until the tops are golden brown and the cauliflower is just cooked through.
Serve the steaks with couscous and Greek yoghurt, with the crispy leaves and onions alongside.
Extracted from The Green Roasting Tin by Rukmini Iyer (Square Peg, approx €19.50). Photography by David Loftus.
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