By emensah m
Preheat your oven to 220°C (428°F).
Cut the cauliflower head into 2-4 thick 'steaks'. Brush both sides of the cauliflower steaks with 1 tbsp of olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Spread 1 tbsp of the harissa paste over the top side of each steak.
Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, until the edges start to caramelize and they are tender.
While the cauliflower is roasting, prepare the prawns. In a bowl, mix the remaining 2 tbsp of olive oil, 1 tbsp of harissa paste, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss the prawns in this mixture to coat evenly.
Heat a non-stick skillet over medium-high heat. Add the coated prawns and sear them for 2-3 minutes on each side until they are cooked through and opaque. Remove them from the heat and set aside.
For the drizzle, in a small bowl, blend together 2 tbsp of tahini, the juice of 1 lemon, and a pinch of salt. Stir until smooth, adding a teaspoon of water if too thick.
To serve, place the roasted cauliflower steaks on plates. Top with the seared prawns and drizzle the pomegranate-tahini sauce over the dish. Garnish with the pomegranate seeds.
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By emensah m
This Main Course Seafood Vegetarian recipe is ready in 45 minutes and features large head cauliflower, large prawns, peeled and deveined, harissa paste and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 220°C (428°F).
Cut the cauliflower head into 2-4 thick 'steaks'. Brush both sides of the cauliflower steaks with 1 tbsp of olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Spread 1 tbsp of the harissa paste over the top side of each steak.
Place the cauliflower steaks on a baking sheet lined with parchment paper and roast in the preheated oven for 25-30 minutes, until the edges start to caramelize and they are tender.
While the cauliflower is roasting, prepare the prawns. In a bowl, mix the remaining 2 tbsp of olive oil, 1 tbsp of harissa paste, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss the prawns in this mixture to coat evenly.
Heat a non-stick skillet over medium-high heat. Add the coated prawns and sear them for 2-3 minutes on each side until they are cooked through and opaque. Remove them from the heat and set aside.
For the drizzle, in a small bowl, blend together 2 tbsp of tahini, the juice of 1 lemon, and a pinch of salt. Stir until smooth, adding a teaspoon of water if too thick.
To serve, place the roasted cauliflower steaks on plates. Top with the seared prawns and drizzle the pomegranate-tahini sauce over the dish. Garnish with the pomegranate seeds.
Calories per Serving: 450
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