A golden-browned, harissa-topped cauliflower steak creates the centerpiece on a white plate, surrounded by an energetic zucchini salad with pops of red from the juicy pomegranate seeds. The garnish of identifiable roasted almonds add a finishing touch of elegance.

Harissa-Roasted Cauliflower Steak with Refreshing Zucchini Salad

Category Main Course
Prep 15 minutes
Cook 20 minutes
Style African
Technique Roasting
Diet Friendly Low-Carb

Daily Recipe: September 20, 2024

This unique recipe intertwines the robust flavors of African cuisine with low-carb dietary considerations. The dish harnesses the earthy essence of harissa, a North African spice paste, and pairs it with the mild flavor and texture of cauliflower, an excellent low-carb alternative.

Ingredients (for 2)

Preparation

  1. Step 1 - 🔥🌡️🔥
    Heat your oven to 400°F (200°C).
  2. Step 2 - 🔪🥦🖌️
    Slice your cauliflower into thick 'steaks' and brush generously with a mix of harissa paste and 2 tablespoons of olive oil.
  3. Step 3 - 🥦🔥⏳
    Put the cauliflower steaks on a baking sheet and roast in the oven for about 20 minutes. Turn them halfway through, until they're golden and tender.
  4. Step 4 - 🥒🍇🌱🥜
    Mix together the zucchini ribbons, pomegranate seeds, chopped mint, and sliced almonds.
  5. Step 5 - 🍋🧂🥗🌪️
    Season the salad with the remaining olive oil, lemon juice, salt, and pepper. Toss until everything is well coated.
  6. Step 6 - 🍽️🥦🥗
    Place the baked cauliflower on a plate and top generously with the zucchini salad.

Additional

Inspired by the rich warmth of African flavors, this dish brings a little adventure to your low-carb kitchen. For a protein boost, toss in some grilled chicken or tofu to the salad. Kids can have fun helping with the salads and seed extraction from pomegranate.