Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise
|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|
|Plant Based Aioli Garlic Mayonnaise||80 mL|
- 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.
- Combine the harissa, garlic, maple syrup and oil. Spoon over the cauliflower, carefully turn to coat. Roast 20-30 minutes until golden and tender.
- 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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