Cauliflower steak: roasted cauliflower with harissa and spiced chickpeas

Put cauliflower steak on the menu and you won't just impress your vegan friends. This ticks all the boxes as a tasty, healthy and fabulous looking meat-free meal

Roasted cauliflower steak with harissa and chickpeas
(Image credit: Mindful Chef)

If cauliflower steak screams cop-out vegan choice to you, then think again. Contrary to the name, it's not trying to be steak, and rightly so, as it really is up there on a whole new level of deliciousness in its own right. Done well, this easy, healthy and cheap vegan meal could convince anyone – meat-eaters included – to include the humble cauliflower in their weekly shop.

We've tried a few variations of cauliflower steak in our time, and we have to say that this recipe where the cauliflower is liberally coated with harissa paste, then roasted and served with spicy chickpeas, is a Real Homes favourite.

If you are trying to give more vegan recipes a go, we think this is a good place to start. And did we mention that it makes use of the whole cauliflower? Yes, as well as a delicious chargrilled steak of cauliflower, the dish includes a creamy cauliflower mash – less waste and you can call it 'cauliflower two ways' if you want to sound even more fancy. From the tahini dressing, to the pomegranate and pistachio sprinkle on top, it looks as good as it tastes, too.

Give this vegan roasted cauliflower steak a go, then find loads more easy and healthy everyday recipes on our food hub.

  • Thanks to Mindful Chef for sharing this healthy recipe with us. They have loads more recipe ideas on their site, and you can order easy-to-use meal kits from them for next day delivery.

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How to make cauliflower steak with harissa and spiced chickpeas

Serves 2

515 calories | 65g carbs | 25g fat | 22g protein


  • 1 1/2 tbsp oil
  • 1/2 lemon
  • 1/2 pomegranate
  • 1/2 tsp smoked paprika
  • 1 cauliflower
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 20g pistachios
  • 240g chickpeas (one tin, drained)
  • 2 garlic cloves
  • 2 tsp rose harissa paste
  • 80g spinach
  • Medium handful of flat-leaf parsley


1. Preheat the oven to 200ºC / gas mark 6 and boil a kettle. 

2. Drain the chickpeas then toss with 1/2 tbsp oil, the cumin and smoked paprika. Spread on a baking tray and roast for 20–25 minutes or until golden.

3. Pull leaves off the washed cauliflower and trim the stem. Cut two 1cm 'steaks' from the cauliflower and set aside. Chop the remaining cauliflower into chunks and put in a pan with with the peeled garlic cloves. 

4. Brush the cauliflower steaks with harissa paste, 1/2 tbsp of oil and season with salt and pepper. Place on the baking tray with the chickpeas and cook for 15–20 minutes.

5. Cover the cauliflower in the pan with boiling water and add a pinch of salt. Simmer for 15 minutes. In the last two minutes add the spinach. 

6. Meanwhile, cut the pomegranate in half and remove the seeds. Roughly chop the parsley.

7. To make the tahini dressing, mix the tahini with a squeeze of lemon and 1–2 tbsp of water and stir well.

8. When the cauliflower and spinach in the pan is cooked, drain and mash with a potato masher. Make sure you get the garlic well mashed and mixed in. Add a squeeze of lemon juice and the parsley. 

9. Serve the cauliflower mash on two warm plates. Top with the cauliflower steak and spiced chickpeas. Drizzle with the tahini dressing and scatter with the pomegranate seeds and pistachios.

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