🥩 is a medium Middle Eastern Fusion recipe that serves 4. 210 calories per serving. Recipe by Jacob King on YouTube.
Prep: 27 min | Cook: 45 min | Total: 1 hr 27 min
Cost: $6.32 total, $1.58 per serving
Ingredients
- 1 large head Cauliflower (cut into 4‑5 1‑inch thick steaks, keep core intact for stability)
- 2 tablespoons Harissa Paste (store‑bought or homemade)
- 3 medium Carrots (peeled and sliced into ¼‑inch rounds)
- 1 medium Red Onion (sliced thin for caramelization)
- 2 cloves Garlic (minced)
- 3 tablespoons Olive Oil (extra‑virgin, divided)
- 1 teaspoon Salt (fine sea salt)
- ½ teaspoon Black Pepper (freshly ground)
- 1 teaspoon Smoked Paprika (adds smoky depth to carrots)
- ½ teaspoon Ground Cumin (earthy note for carrots)
- 2 tablespoons Tahini (smooth, well‑stirred)
- ¼ cup Water (to thin sauce)
- 1 teaspoon Miso Paste (optional, adds umami)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat.
Time: PT10M
Temperature: 425°F
Prepare Cauliflower Steaks
Using a chef's knife, cut the cauliflower head into 1‑inch thick steaks, keeping the core intact so the steaks hold together. Brush both sides with 1 Tbsp olive oil and season with salt and black pepper.
Time: PT5M
Roast Cauliflower
Arrange the seasoned steaks on a parchment‑lined baking sheet. Roast for 20 minutes, flipping halfway through, until golden brown and tender.
Time: PT20M
Temperature: 425°F
Season Carrots and Onions
In a mixing bowl, toss the carrot rounds and sliced red onion with 2 Tbsp olive oil, salt, smoked paprika, and ground cumin until evenly coated.
Time: PT5M
Roast Carrots & Onions
Spread the seasoned carrots and onions on a second parchment‑lined baking sheet. Roast for 25 minutes, stirring once at the 12‑minute mark, until the carrots are soft and the onions are deep caramelized.
Time: PT25M
Temperature: 425°F
Mix Harissa Coating
In a small bowl, combine the harissa paste with the remaining 1 Tbsp olive oil; set aside.
Time: PT2M
Blend Creamy Carrot Sauce
Transfer the roasted carrots, onions, and minced garlic to a blender. Add tahini, water, and miso paste (if using). Blend until smooth and creamy, adding a splash more water if needed to reach a pourable consistency.
Time: PT3M
Assemble and Serve
Place each cauliflower steak on a serving plate, brush generously with the harissa mixture, and drizzle the creamy carrot‑tahini sauce around the steak. Garnish with a sprinkle of smoked paprika or fresh herbs if desired.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 6 g
- Carbohydrates
- 18 g
- Fat
- 12 g
- Fiber
- 6 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Sesame, Soy
Ingredient Substitutions
- Instead of Cauliflower: Broccoli crowns
- Instead of Harissa Paste: Sriracha mixed with smoked paprika
- Instead of Carrots: Parsnips
- Instead of Red Onion: Yellow onion
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Tahini: Almond butter
- Instead of Miso Paste: Soy sauce (1 tsp)
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper (optional)
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Small Bowl (optional)
- Blender or Food Processor
- Measuring Spoons
- Measuring Cups
- Spatula
- Tongs (optional)
Critical Steps — Do Not Skip
- Preheat the oven to 425°F before any prep
- Cut cauliflower into sturdy 1‑inch steaks to prevent breakage
- Roast cauliflower until golden and tender (about 20 minutes)
- Caramelize carrots and onions until deep brown for maximum flavor
- Blend the roasted vegetables with tahini and miso to a smooth sauce
- Season the harissa coating with a touch of oil for even coverage
Chef Tips from the Video
- For extra smoky flavor, add a pinch of smoked sea salt to the harissa mixture.
- Finish the dish with a drizzle of fresh lemon juice for bright acidity.
Troubleshooting
Cauliflower steaks fall apart during roasting
Trim the edges to create a uniform thickness and keep the core attached; use a spatula to gently turn them.
Sauce is too thick
Add additional water a tablespoon at a time while blending until the desired consistency is reached.
Harissa coating burns
Mix harissa with a little oil and apply after the steak is removed from the oven, or lower oven temperature to 400°F for the final 5 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Raw cauliflower steaks can be wrapped tightly and frozen for up to 2 months; thaw before cooking.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Roast the cauliflower steaks and carrot‑onion mixture up to 2 days ahead; reheat in a 350°F oven before serving.
- The creamy carrot sauce keeps well refrigerated for 3 days; stir before using.
Frequently Asked Questions
What is the cultural significance and history of cauliflower steaks with harissa in Middle Eastern cuisine?
Cauliflower has long been a staple in Levantine cooking, often roasted or grilled. Harissa, a North African chili paste, became popular across the Middle East as trade routes spread spices. Combining the two reflects a modern fusion that honors traditional roasting techniques while adding bold, spicy heat.
What traditional regional variations of harissa‑flavored cauliflower exist in North African cuisine?
In Tunisia, cauliflower is sometimes marinated in harissa, preserved lemon, and olive oil before grilling. In Morocco, the dish may include preserved olives and cumin. Jacob King’s version simplifies the approach for home cooks while keeping the core flavors.
How is a cauliflower steak traditionally served in Middle Eastern meals?
Traditionally, roasted cauliflower is served as part of a mezze platter, accompanied by tahini‑based sauces, fresh herbs, and flatbread. It can also be a main course alongside rice or couscous, much like Jacob King’s plated presentation.
What occasions or celebrations feature spiced vegetable dishes like this in Middle Eastern culture?
Spiced vegetable dishes appear at Ramadan Iftar tables, festive family gatherings, and spring celebrations such as Nowruz, where vibrant, colorful plates symbolize renewal and abundance.
What authentic ingredients are essential for a traditional harissa‑roasted cauliflower, and what are acceptable substitutes?
Authentic ingredients include fresh cauliflower, North African harissa, olive oil, and sometimes preserved lemon. Substitutes can be a mix of chili flakes, smoked paprika, and cumin for the harissa, and vegetable oil if olive oil is unavailable.
What other Middle Eastern dishes pair well with harissa‑roasted cauliflower steaks?
Pair it with couscous or quinoa tabbouleh, a side of labneh, grilled halloumi, or a fresh cucumber‑yogurt salad to balance the heat and add creamy contrast.
What makes Jacob King’s harissa‑roasted cauliflower steak unique within Middle Eastern‑inspired vegetarian cooking?
King combines the bold heat of harissa with a silky carrot‑tahini sauce, adding umami from miso. This layered flavor profile elevates a simple vegetable into a restaurant‑quality main course.
What are the most common mistakes to avoid when making harissa‑roasted cauliflower steaks?
Common errors include cutting steaks too thin so they crumble, under‑seasoning the cauliflower, and over‑roasting the harissa which can turn bitter. Follow the critical steps for thickness, seasoning, and timing.
Why does this recipe blend roasted carrots with tahini and miso instead of using a plain yogurt sauce?
Roasting deepens the carrots’ natural sweetness, and tahini adds a nutty creaminess while miso contributes umami without dairy. This creates a vegan‑friendly sauce that still offers richness comparable to yogurt‑based dips.
What does the YouTube channel Jacob King specialize in?
Jacob King’s YouTube channel focuses on approachable, high‑impact vegetarian and plant‑forward recipes that showcase bold flavors and simple techniques, often featuring global spice blends and creative vegetable preparations.
Last updated: September 3, 2026
