Cauliflower Steaks with Green Harissa and Brown Rice

Ingredients

• Steak
• 1 head of cauliflower
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Green Harissa
• 1 tablespoon cumin seeds
• ½ tablespoon coriander seeds
• 2 medium jalapeños
• ½ bunch green onions
• 1 clove garlic
• 2 tablespoons olive oil
• ¼ cup parsley leaves
• ⅓ cup cilantro leaves
• 3 tablespoons lemon juice
• ¼ teaspoon salt
• Extra
• Brown rice, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Cut the cauliflower head through the center into about four 1-inch (2.5 cm) thick steaks, keeping each slice intact where possible.

2. Brush both sides of the cauliflower steaks with the olive oil from the Steak section, then season with the salt and pepper. Arrange them on the baking sheet in a single layer.

3. Roast the steaks for 20 minutes, turning once halfway through, until the edges are browned and the centers are tender when pierced with a knife.

4. Meanwhile, cook the brown rice according to the package directions in a pot of boiling water, then drain and keep warm.

5. Toast the cumin seeds and coriander seeds in a dry skillet over medium heat for 1 to 2 minutes, until fragrant. Let cool slightly, then grind them finely.

6. Remove the stems and seeds from the jalapeños if you want less heat, then roughly chop them along with the green onions and garlic clove.

7. In a food processor, combine the ground spices, jalapeños, green onions, garlic, parsley, cilantro, lemon juice, the Green Harissa salt, and the 2 tablespoons olive oil. Blend until finely chopped and loose, adding a splash of water if needed.

8. Spoon the rice onto plates, set a cauliflower steak on top, and spoon the green harissa over the steak before serving warm.