📝 About This Recipe
Transform the humble cauliflower into a show-stopping plant-based masterpiece that rivals any traditional steak. By using the air fryer, we achieve a stunning contrast between caramelized, crispy edges and a tender, buttery core without the need for excessive oil. Infused with smoky harissa and bright citrus, these 'steaks' offer a sophisticated flavor profile that proves vegetables can truly be the star of the plate.
🥗 Ingredients
The Steaks
- 1 piece Large Head of Cauliflower (firm and tightly packed)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Harissa Paste (mild or spicy depending on preference)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Lemon-Tahini Drizzle
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (optional, for balance)
- 2-3 tablespoons Warm Water (to thin for drizzling)
- 1 clove Garlic (grated into a paste)
Garnish & Crunch
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Toasted Pine Nuts (or slivered almonds)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
👨🍳 Instructions
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1
Start by prepping the cauliflower: remove the outer green leaves but leave the stem intact, as this holds the 'steaks' together.
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2
Place the cauliflower on a cutting board, stem-side down. Slice the head in half vertically through the center.
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3
Cut a 1-inch thick slab from each half. Depending on the size of the head, you may get 2 to 4 solid steaks; save the remaining florets for another use.
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4
In a small bowl, whisk together the olive oil, harissa paste, smoked paprika, garlic powder, cumin, salt, and pepper to create a vibrant marinade.
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5
Using a pastry brush, generously coat both sides of each cauliflower steak with the harissa mixture, ensuring it gets into all the nooks and crannies.
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6
Preheat your air fryer to 375°F (190°C) for about 3 minutes to ensure an even cooking environment.
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7
Arrange the steaks in the air fryer basket in a single layer. Do not overlap them, as they need airflow to become crispy; cook in batches if necessary.
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8
Air fry for 15-20 minutes. At the 10-minute mark, carefully flip the steaks using a wide spatula to ensure even browning.
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9
While the cauliflower cooks, prepare the sauce by whisking the tahini, lemon juice, grated garlic, and maple syrup in a small bowl.
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10
Slowly add warm water to the tahini mixture one tablespoon at a time, whisking constantly until it reaches a smooth, pourable consistency.
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11
Check the cauliflower for doneness: the edges should be charred and crispy, and a fork should easily pierce the thickest part of the stem.
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12
Remove the steaks from the air fryer and transfer them to a serving platter.
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13
Generously drizzle the lemon-tahini sauce over the warm steaks while they are still steaming.
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14
Finish the dish by sprinkling with chopped parsley, toasted pine nuts, and pomegranate arils for a professional, restaurant-quality presentation.
💡 Chef's Tips
Choose a large, heavy cauliflower head to ensure you get at least two thick steaks from the center. Don't throw away the loose florets; toss them in the leftover marinade and air fry them alongside the steaks for extra snacks. If the tahini sauce 'seizes' or becomes thick when adding lemon juice, keep whisking and adding warm water; it will eventually smooth out. For an extra-crispy exterior, you can sprinkle a tablespoon of nutritional yeast or panko breadcrumbs over the steaks halfway through cooking.
🍽️ Serving Suggestions
Serve alongside a fluffy bed of lemon-herb couscous or quinoa. Pair with a crisp, chilled Sauvignon Blanc or a sparkling mineral water with lime. Add a side of cooling cucumber yogurt salad (Tzatziki) to balance the heat of the harissa. For a heartier meal, serve with a side of warm pita bread and creamy hummus.