Harissa-Roasted Cauliflower Steaks with Whipped Feta and Crispy Chickpeas

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Thick cauliflower steaks get slathered in smoky harissa and roasted until the edges caramelize, then layered over a cloud of whipped feta. Crispy paprika chickpeas, jewel-like pomegranate, and fresh mint turn it into a showstopping vegetarian dinner that happens to be weeknight-friendly.

Nutrition Facts

Per serving (estimated) — 380 kcal · Fat 24 g · Carbs 28 g · Protein 16 g · Sodium 920 mg

Ingredients

For the cauliflower

• 2 large heads cauliflower (about 3 lb total)
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the crispy chickpeas

• 1 (15 oz) can chickpeas, drained and patted very dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt

For the whipped feta

• 8 oz block feta cheese, crumbled
• 4 oz plain Greek yogurt
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 small garlic clove, grated

For garnish

• 1/3 cup pomegranate seeds
• 1/4 cup fresh mint leaves, torn
• 2 tbsp toasted pine nuts
• 1 lemon, cut into wedges

Directions

1. Position a rack in the center of the oven and preheat to 425°F. Line two rimmed baking sheets with parchment paper.
2. Trim the outer leaves from each cauliflower and stand upright. Using a sharp knife, slice each head straight down through the core into two 1-inch thick steaks. Reserve any loose florets for another use (they are great roasted alongside).
3. In a small bowl, whisk together the harissa paste, olive oil, cumin, smoked paprika, salt, and pepper until smooth.
4. Place the cauliflower steaks on one prepared sheet. Brush the harissa mixture generously over the top, sides, and bottom of each steak, using it all.
5. On the second baking sheet, toss the dried chickpeas with olive oil, smoked paprika, cumin, and salt. Spread them in a single layer, cut-side down where possible.
6. Roast both sheets together: chickpeas for 25 to 30 minutes, shaking the pan at the halfway mark, until deeply golden and crisp. Roast the cauliflower for 20 minutes, carefully flip each steak, and continue roasting 10 to 15 minutes more, until a paring knife slides easily into the core and the edges are charred.
7. While everything roasts, make the whipped feta. In a food processor, combine the feta, Greek yogurt, olive oil, lemon juice, and grated garlic. Blend for 2 to 3 minutes, scraping the sides once, until completely smooth and billowy. If the mixture seems thick, blend in cold water 1 tablespoon at a time until it is spreadable.
8. Spread the whipped feta in a swoosh across a large platter or onto four plates. Set the roasted cauliflower steaks on top.
9. Spoon the crispy chickpeas over and around the cauliflower, then scatter pomegranate seeds, torn mint, and pine nuts across the platter. Serve immediately with lemon wedges for squeezing over each portion.

Cook’s Notes

• Patting the chickpeas thoroughly dry is the single most important step for getting them truly crispy; moisture is the enemy of crunch.
• Whipped feta can be made up to 3 days ahead and stored covered in the refrigerator. Give it a quick stir before plating.
• Mild harissa works beautifully here for a gentle warmth, but if you love heat, stir an extra teaspoon into the mixture or drizzle rose harissa oil on top just before serving.
• Save the loose cauliflower florets: toss with a little harissa and olive oil and roast alongside the chickpeas for a snack or grain-bowl topper the next day.
• Reheat leftover cauliflower in a 400°F oven for 8 to 10 minutes to re-crisp the edges; the microwave will make it soft.