Harissa and Maple Roasted Cauliflower Steaks with Vegan Aioli Garlic Mayonnaise

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SERVES: 2

Whole cauliflower 800 g

Harissa paste 1 tbs

Garlic cloves, crushed 2

Roasted hazelnuts, roughly chopped 1/2 cup

Fresh herbs (eg. mint, parsley, coriander) 1/2 cup

Lemon wedges and extra Vegan Aioli Garlic Mayonnaise, to serve

Vegan Aioli Garlic Mayonnaise 80 mL

Method

  1. Preheat oven to 220°C fan forced. Place cauliflower on a board, cut 2x 3cm thick slice from the centre, to give you two steaks, break the rest into large pieces. Place into a large greased roasting pan.
  2. Combine the harissa, garlic, maple syrup and oil. Spoon over the cauliflower, carefully turn to coat. Roast 20-30 minutes until golden and tender.
  3. Spread 1 tablespoon of Birch & Waite Vegan Aioli Garlic Mayonnaise over the base of each plate. Carefully transfer the cauliflower. Sprinkle with hazelnut and herbs. Serve with lemon wedges and remaining Birch & Waite Vegan Aioli Garlic Mayonnaise.

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Harissa and Maple Roasted Cauliflower Steaks with Vegan Aioli Garlic Mayonnaise

Ingredients

SERVES: 2

Whole cauliflower 800 g

Harissa paste 1 tbs

Garlic cloves, crushed 2

Roasted hazelnuts, roughly chopped 1/2 cup

Fresh herbs (eg. mint, parsley, coriander) 1/2 cup

Lemon wedges and extra Vegan Aioli Garlic Mayonnaise, to serve

Vegan Aioli Garlic Mayonnaise 80 mL


Method

  1. Preheat oven to 220°C fan forced. Place cauliflower on a board, cut 2x 3cm thick slice from the centre, to give you two steaks, break the rest into large pieces. Place into a large greased roasting pan.
  2. Combine the harissa, garlic, maple syrup and oil. Spoon over the cauliflower, carefully turn to coat. Roast 20-30 minutes until golden and tender.
  3. Spread 1 tablespoon of Birch & Waite Vegan Aioli Garlic Mayonnaise over the base of each plate. Carefully transfer the cauliflower. Sprinkle with hazelnut and herbs. Serve with lemon wedges and remaining Birch & Waite Vegan Aioli Garlic Mayonnaise.

© Birch & Waite Foods Pty Ltd 2019