By emensah m
Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with 1 tablespoon of olive oil.
In a small bowl, mix 2 tablespoons of harissa paste with 1 tablespoon of olive oil. Season with salt and pepper.
Brush the cauliflower steaks with the harissa mixture evenly on both sides. Place the steaks on the prepared baking sheet.
Roast the cauliflower in the preheated oven for about 25-30 minutes or until tender and golden, flipping halfway through for even cooking.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the prawns with salt and pepper and add them to the skillet. Sear for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
In another small bowl, mix 2 tablespoons of tahini with the juice of 1 lemon. Stir until smooth and season with a pinch of salt.
To serve, place the roasted cauliflower steaks on plates, top with seared prawns, drizzle the pomegranate-tahini sauce over the dish, and finish by sprinkling with pomegranate seeds.
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By emensah m
This Dinner Main Course Seafood Vegetarian recipe is ready in 40 minutes and features Cauliflower, Prawns, Harissa paste and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (392°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with 1 tablespoon of olive oil.
In a small bowl, mix 2 tablespoons of harissa paste with 1 tablespoon of olive oil. Season with salt and pepper.
Brush the cauliflower steaks with the harissa mixture evenly on both sides. Place the steaks on the prepared baking sheet.
Roast the cauliflower in the preheated oven for about 25-30 minutes or until tender and golden, flipping halfway through for even cooking.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the prawns with salt and pepper and add them to the skillet. Sear for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
In another small bowl, mix 2 tablespoons of tahini with the juice of 1 lemon. Stir until smooth and season with a pinch of salt.
To serve, place the roasted cauliflower steaks on plates, top with seared prawns, drizzle the pomegranate-tahini sauce over the dish, and finish by sprinkling with pomegranate seeds.
Calories per Serving: 480
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