Harissa Cauliflower Steaks


• 1 head cauliflower, leaves removed
• 1/2 tsp (2 ml) kosher salt
• 4 tsp (20 ml) PC 100% Virgin Cold-Pressed Coconut Oil
• 1/2 tsp (2 ml) PC Black Label Harissa Spice Blend Moroccan Seasoning
• 4 tsp (20 ml) pine nuts
• 2 lemon wedges
• 8 fresh mint leaves


Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
More recipe ideas are available online at pc.ca.


“Try cutting the cauliflower into thin slices and pan-frying after dusting with spices,” says Tom Filippou, executive chef for President's Choice Cooking School. “You can serve this recipe as a first course garnished with a dollop of yogurt or as a main with chickpea salad and flatbread.”


4 servings


Wednesday, September 2, 2015 - 10:40am


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