Harissa and Maple Roasted Cauliflower Steaks with Birch & Waite Vegan Aioli Garlic Mayonnaise

Serves: 2
Prep time:

Whole Cauliflower800 g
Harissa Paste1 tbs
Garlic Cloves, Crushed2
Roasted Hazelnuts, Roughly Chopped1/2 cup
Fresh Herbs (Eg. Mint, Parsley, Coriander)1/2 cup
Lemon Wedges And Extra Vegan Aioli Garlic Mayonnaise, To Serve
Plant Based Aioli Garlic Mayonnaise80 mL


  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.

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Explore Our Range

We’ve created a wide range of batch crafted, superior-quality products, all made with the finest, fresh Australian ingredients in our kitchens in Marrickville, Sydney.