Sheet-Pan Harissa Cauliflower Steaks with Chickpeas and Lemon-Tahini

Steps

1. Step 1

   Heat the oven to 425°F and set a large rimmed sheet pan aside (don't line it; the bare pan gives better browning).

   425°F

2. Step 2

   Stand the cauliflower stem-side down on a cutting board. Trim a thin slice off each outer side to square it up, then cut straight down through the core into 4 slabs about 1 inch thick. Keep the slabs intact and save any florets that break off.

   10 min

   • 1 head cauliflower
3. Step 3

   In a small bowl, whisk together the olive oil, harissa, cumin, smoked paprika, salt and pepper.

   3 min

   • 1/4 cup olive oil
   • 2 tbsp harissa paste
   • 1 1/2 tsp ground cumin
   • 1 tsp smoked paprika
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
4. Step 4

   Lay the cauliflower steaks on the sheet pan and brush both sides generously with about two-thirds of the harissa oil. Toss the chickpeas and any loose florets with the rest in the bowl, then scatter them around the steaks in a single layer.

   5 min

   • 1 head cauliflower
   • 1 can chickpeas (15 oz)
5. Step 5

   Roast for 20 minutes, until the undersides of the steaks are deeply browned.

   20 min, hands-off · 425°F

6. Step 6

   Carefully flip each steak with a wide spatula and stir the chickpeas. Roast 10 minutes more, until the cauliflower is tender at the core when pierced with a knife and the chickpeas are crisp at the edges.

   10 min, hands-off · 425°F

7. Step 7

   While the pan roasts, warm the pomegranate juice in the microwave or a small pan until steaming, pour it over the raisins in a small bowl, and let them plump and soak up the juice.

   15 min, hands-off

   • 1/3 cup golden raisins
   • 3 tbsp pomegranate juice
8. Step 8

   Whisk the tahini, lemon juice and garlic in a bowl; it will seize up and look thick. Whisk in cold water a tablespoon at a time until it is smooth and pourable, like heavy cream. Season with salt.

   5 min

   • 1/3 cup tahini
   • 3 tbsp lemon juice
   • 1 clove garlic
   • 4–5 tbsp cold water
   • salt
9. Step 9

   Slide the steaks onto plates or a platter with the chickpeas, drizzle the lemon-tahini sauce over everything, and scatter the plumped raisins with their juice and the parsley on top. Serve with lemon wedges.

   5 min

   • 1/2 cup flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026