By emensah m
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Cut the cauliflower into 2-4 'steaks'. Brush the steaks with 1 tablespoon of olive oil, then rub with the harissa paste. Season with salt and pepper.
Place the cauliflower steaks on the prepared baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly charred at the edges.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prawns and season with salt and pepper. Sear the prawns for 2 minutes on each side until they are pink and slightly charred. Remove them from the skillet and set aside.
In a small bowl, whisk together the tahini, juice of 1 lemon, and 1 tablespoon of olive oil until smooth. Adjust seasoning with salt and pepper as desired.
To serve, place the roasted cauliflower steaks on a serving platter. Top with seared prawns and drizzle with the pomegranate-tahini sauce. Scatter pomegranate seeds over the top.
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By emensah m
This Dinner Seafood Vegetarian Middle Eastern recipe is ready in 45 minutes and features Cauliflower, Prawns, Harissa paste and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper.
Cut the cauliflower into 2-4 'steaks'. Brush the steaks with 1 tablespoon of olive oil, then rub with the harissa paste. Season with salt and pepper.
Place the cauliflower steaks on the prepared baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly charred at the edges.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prawns and season with salt and pepper. Sear the prawns for 2 minutes on each side until they are pink and slightly charred. Remove them from the skillet and set aside.
In a small bowl, whisk together the tahini, juice of 1 lemon, and 1 tablespoon of olive oil until smooth. Adjust seasoning with salt and pepper as desired.
To serve, place the roasted cauliflower steaks on a serving platter. Top with seared prawns and drizzle with the pomegranate-tahini sauce. Scatter pomegranate seeds over the top.
Calories per Serving: 450
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