Spicy Roasted Cauliflower Steaks Over Couscous Salad

Dear reader,

Today I have found myself looking into the eyes of this lovely grain salad – loaded with pistachios, figs, herbs, and topped with spiced cauliflower steaks. As excited as I was to dig in, I couldn’t settle on just one sauce to bring it all together. So this recipe has two, and they are both essential for color and flavor. It can be enjoyed warm, or at room temperature, making it a great option for entertaining.

For more festive, shareable dishes, check out this Lemony White Bean and Asparagus Salad or a Hot Honey and Fig Flatbread.

Until next time,

Bridget

Spicy Roasted Cauliflower Steaks Over Couscous Salad

Grains, nuts, and figs play as the textural base, topped with roasted cauliflower steaks, spicy homemade harissa, and creamy lemon pepper tahini sauce.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

For the Pistachio and Fig Couscous Salad:

• 2 cups water for cooking lentils and couscous
• ¾ cups green lentils
• 1 cup Israeli (pearled) couscous
• 1 teaspoon salt
• 1 teaspoon avocado oil, or any neutral oil
• ½ cup pistachios, shelled and roughly chopped
• 8 fresh figs, roughly chopped into bite-sized pieces
• 1 ¼ cup parsley, finely chopped
• ⅓ cup lemon juice
• 3 tablespoons extra virgin olive oil
• 2 teaspoons Kosher salt

For the Roasted Cauliflower Steaks:

• 1 large head of cauliflower, sliced lengthwise through the core into 4 steaks
• 2 tablespoons avocado oil, or any neutral oil
• 1-2 cloves garlic, minced
• salt and pepper, to taste

For the Lemon Pepper Tahini Sauce:

• ¼ cup lemon juice
• ½ cup tahini
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 6 tablespoons water plus more as needed, for thinning

Instructions

• First, preheat the oven to 400°F, line a baking sheet with parchment paper, and lay the cauliflower steaks on the prepared baking sheet.
• Whisk together olive oil,garlic, salt, and black pepper in a bowl. Brush tops of cauliflower steaks with the ½ olive oil mixture.
• Roast the cauliflower steaks in the oven for 15-20 minutes. Then, flip the steaks and brush again with the remaining olive oil mixture. Continue roasting until tender and golden (15 to 20 minutes more).
• While the cauliflower steaks are roasting away, combine the lentils and the water to a boil with the teaspoon of salt. Once it reaches a boil, reduce heat to a simmer.
• While the lentils are cooking add 1 teaspoon of oil to a hot pan and pour in the couscous. Toss and coat the couscous in the water and toast for about 2 minutes.
• After the lentils are about halfway cooked (around 9 minutes) add the toasted couscous to the water and cover. Cook for about 10 minutes until the couscous is soft and a bit chewy and the lentils are tender but not mushy or falling apart (about 9 more minutes). Drain any leftover water in a colander.
• Combine lentil and couscous mixture with the parsley, figs, pistachios, lemon juice, olive oil, and salt. Mix well and taste for seasoning.
• Mix all ingredients together for the lemon pepper tahini sauce, and set aside.
• When the cauliflower steaks are done, lay them across the Pistachio and Fig Couscous Salad, and top with my Spicy Homemade Harissa and the Lemon Pepper Tahini Sauce.

Course: Big Bites, Salad

Cuisine: Mediterranean, North African