Cauliflower Steaks with Harissa and Bulgar Wheat

If you’re unsure of cauliflower, and like to think of it as albino broccoli, then try cauliflower steaks with this spicy North African sauce.  Roasting cauliflower imparts a sweetness that you just don’t find in broccoli. Eat your cruciferous vegetables!

This recipe was inspired by Kimberley at The Year In Food.

– Serves 4

  • 1 head of cauliflower
  • 1 carrot
  • 1 medium red onion
  • 3 Fresno chiles
  • 3 cloves of garlic
  • 1 large red bell pepper
  • oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp tomato paste
  • 2 tbsp fresh lemon juice
  • 3 cups vegetable stock
  • 2 cups of bulgar wheat
  • chopped parsley
  • Alder wood-smoked salt

Heat the over to 400 degrees. Trim the leaves from 1 head of cauliflower. Vertically slice 1.5 inch cauliflower steaks. Peel and dice 1 carrot. Put it in a sauce pan over low heat to simmer. Dice 1 medium red onion, 3 Fresno chiles (or Jalapeño if Fresno is not available), and 3 cloves of garlic. Add them to a second sauce pan, along with some oil, and simmer over low heat. Meanwhile, roast 1 large red bell pepper directly over a gas flame. If you don’t have a gas stovetop, this can be done ahead of time in a 450 degree oven. Under  cold running water, carefully peel the pepper, removing the stem and seeds. Add the red pepper flesh, along with 1/2 tsp ground cumin, 1/2 tsp ground coriander, 2 tbsp tomato paste, and 2 tbsp fresh lemon juice. Simmer for another minute or two, them blend with an immersion blender, or a stand blender. Heat a cast iron skillet over medium-high heat, with 2-3 tbsp oil. Once hot, work in batches to sear both sides of the cauliflower steaks until they are brown. Roast the browned steaks in the oven until they are tender. Meanwhile, add 3 cups vegetable stock to the carrots, along with a pinch of salt, and bring to a simmer. Once the chicken stock is simmering, add 2 cups of bulgar wheat and simmer over low heat until the liquid is absorbed. Add a handful of chopped parsley and cover to keep warm until the cauliflower is ready.

Add a scoop of bulgar wheat to the plate and add a cauliflower steak. Top the cauliflower steak with Harissa, and finish with a sprinkle of chopped parsley and a pinch of Alder wood-smoked salt.


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