Harissa Cauliflower Steak with Chimichurri

A stunning plant-based main course featuring spiced cauliflower steaks on a creamy white bean puree, topped with fresh chimichurri.

Ingredients

Harissa Cauliflower Steaks

• 1 small cauliflower head
• 1/4 tsp asafoetida powder
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 1 tsp thyme
• 1 tbsp harissa paste
• 2 tbsp olive oil or vegan butter
• Salt and pepper to taste

Chimichurri

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic, finely chopped or minced
• 2 small red chilies (or 1 red chili), deseeded and finely chopped (about 1 tablespoon)
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• Pepper to taste (about 1/2 teaspoon)

White Kidney Bean Base

• 1 (540mL) can white kidney beans, drained and rinsed
• 1 small lemon, juiced
• 1/4 cup nutritional yeast
• 1 tsp za'atar spice
• 1/4 tsp asafoetida
• 2 tbsp tahini
• 1.5 tsp toasted sesame seeds, for topping

Instructions

Make the Chimichurri

• Finely chop (1/2 cup) parsley and add to a bowl.

• Add (1/2 cup) olive oil, (2 tablespoons) red wine vinegar, (3-4 cloves) minced garlic, (1 tablespoon) finely chopped red chili, (3/4 teaspoon) dried oregano, (1 teaspoon) coarse salt, and (1/2 teaspoon) pepper.

• Mix thoroughly and set aside.

Make the White Bean Base

• In a food processor, add the drained and rinsed white kidney beans, juice of (1 small) lemon, (1/4 cup) nutritional yeast, (1 teaspoon) za'atar, (1/4 teaspoon) asafoetida, and (2 tablespoons) tahini.

• Blend thoroughly until smooth consistency. If too thick, add (1-3 tablespoons) water for desired consistency. Set aside.

Make the Cauliflower Steaks

• Slice (1) cauliflower head into thick steaks, about 1-1.5 inches thick.

• In a small bowl, combine (2 teaspoons) smoked paprika, (1 tablespoon) harissa paste, (1 teaspoon) thyme, (1 teaspoon) chipotle powder, and salt and pepper.

• Massage the cauliflower steaks with (1 tablespoon) olive oil, then coat with the spice mixture.

• Heat a pan on medium-high heat. Add (1 tablespoon) olive oil and (1/4 teaspoon) asafoetida.

• Once hot, add the cauliflower steaks and press down with a spatula to sear. After several minutes, flip and sear on the other side.

• If you desire softer cauliflower, cover the pan for 2-3 minutes while cooking.

Assemble and Serve

• Spread a generous base of white bean puree on each plate.

• Top with the cauliflower steaks.

• Drizzle generously with chimichurri.

• Finish with a fresh squeeze of lemon and sprinkle with (1.5 teaspoons) toasted sesame seeds.

Notes

• The cauliflower steaks can also be roasted in a 425°F oven for 25-30 minutes if you prefer
• Chimichurri can be made ahead and stored in the refrigerator for up to a week
• The white bean base can be served warm or at room temperature
• Asafoetida adds an onion/garlic-like flavor and aids digestion