Sometimes you just want a big ol’ plate of colorful goodness, right? Especially when you find yourselves in the depth of a grey and cold winter. This is just what that dish is. Spicy, colorful, full of flavour and lots and lots of goodness.
I have a real soft spot for cous cous. It’s such an easy solution for dinner and requires very little attention, but still delivers maximum flavour. This cous cous recipe uses a Moroccan inspired spice mix with cumin, coriander, paprika, cinnamon, cardamom, turmeric and chilli flakes. It’s then finished off with lots and lots of parsley and coriander to deliver even more freshness. Delicious!
And the cauliflower steaks? Sooooo good! I don’t know why I don’t have them for dinner more often. These steaks are simply coated in a harissa paste and agave nectar marinade before popping into the oven. Just make sure you cut the cauliflower steaks nice and thick so they keep their shape when cooking.
After cutting out your steaks, you’ll have some leftover florets. You can pop these in the fridge to use in another meal, or you can roast these up alongside the steaks to eat with leftover cous cous the next day like we did! The little florets will need less time than the steaks, so just take these out of the oven when they look done (about 20-30 minutes depending on the size of the florets). Note: You can always switch out agave nectar for maple syrup if you prefer.
To bring this dish together, I finished it off with a little tahini and parsley dressing. It really delivers even more freshness to this dinner – and an extra pop of colour!
Anyway, BRB – I’m off to check out holiday deals to Morocco… this meal has me in the mood for a trip somewhere warm!
Note: You can always switch out agave nectar in the cauliflower steak marinade for maple syrup if you prefer.
Harissa Cauliflower Steaks with Moroccan Cous Cous
Serves 2
Ingredients
For the Harissa Steaks:
1 Head of Cauliflower
3 tbsp Harissa Paste
2 tbsp Agave Nectar
For the Moroccan Cous Cous:
1 tbsp Olive Oil
3 Garlic Cloves – minced
1 tbsp Ginger – grated
1 Onion – diced
1 Carrot – chopped
1 Red Pepper – chopped
1 tsp Cumin Seeds
1 tsp Ground Coriander
1 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Chilli Flakes
1/2 tsp Ground Cardamom
1/2 tsp Ground Cinammon
1 1/2 cups of Cous Cous
1 x 400g Tin of Chopped Tomatoes
1 Vegetable Stock Cube
Juice of 1 Lemon
Generous handful each of roughly chopped coriander and parsley leaves
For the Tahini Parsley Dressing:
1/4 cup of tahini
1/3 cup of Almond Milk
Juice of 1/2 lemon
1 tsp Maple Syrup
Generous handful of parsley leaves
Pinch of Salt and Pepper
Method
- Preheat the oven to 200 degrees celsius.
- Cut two cauliflower steaks from your head of cauliflower – you should cut 1-inch steaks from the middle of your cauliflower. You can reserve the leftover florets for another meal, or cook them up to eat with any cous cous leftovers!
- Mix together the harissa paste and agave nectar – brush this paste over the cauliflower steaks on both sides and then place onto a baking tray. Place in the oven and cook for 45 minutes.
- While the cauliflower steaks are cooking, make your cous cous.
- Heat the olive oil in a large saucepan. Add the garlic, ginger, carrot and onion, cooking until the onion is translucent.
- Add the red pepper – cook for a further 5 minutes.
- Add all the spices to the onion mix and cook for a couple of minutes more until nice and fragrant.
- Add the cous cous, tinned tomatoes and sprinkle in the stock cube along with a 1 1/2 cups of water. Remove from heat and set aside until the cous cous has soaked up all the liquid.
- Add the chopped herbs and lemon juice and mix the cous cous until lovely and fluffy.
For the Tahini Parsley Dressing:
- Mix together the tahini, almond milk, lemon juice, maple syrup, salt and pepper in a jug.
- Add chopped parsley and then blitz with an immersion blender until you have a smooth green-ish dressing.
- Drizzle over the cauliflower steaks!
Ready for Pinning!
