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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

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

2. 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

3. 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

4. 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

5. 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

6. Mix Harissa Coating

   In a small bowl, combine the harissa paste with the remaining 1 Tbsp olive oil; set aside.

   Time: PT2M

7. 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

8. 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