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Cauliflower Steaks and Couscous With Chermoula

Time50 minutes
YieldsServes 4
Hearty cauliflower steaks are caramelized in the oven and served with spicy chermoula in this simple weeknight dish.
(Danielle Campbell / For The Times)
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Hearty cauliflower steaks — a wonderful vegan or vegetarian main dish — are roasted until caramelized and tender in the oven. Serve with couscous or another preferred grain. The Chermoula Sauce comes together quickly in a food processor or blender, or you can mince everything by hand. If you didn’t prep the sauce ahead, simply combine 1/4 cup each packed flat-leaf parsley leaves and cilantro leaves, 1 teaspoon ground cumin, 3/4 teaspoon smoked paprika, 1/4 teaspoon crushed red chile flakes, 2 small garlic cloves and the juice of 1/2 lemon in a food processor or blender and then, with the motor running, stream in 1/4 cup olive oil to make enough sauce for this recipe. Season the sauce with salt and pepper before using.

1

Heat the oven to 400 degrees.

2

Slice each cauliflower head lengthwise to make 1-inch-wide steaks. Place the steaks on a rimmed baking sheet, drizzle both sides with the olive oil, and season with salt and pepper. Transfer to the oven and roast until caramelized and a fork inserted in the stem of each piece slides in and out easily, 25 to 30 minutes.

3

Spread the yogurt on a large plate or serving platter and top with the roasted cauliflower steaks. Drizzle the steaks with the Chermoula Sauce and garnish with more parsley and cilantro leaves. Serve with couscous.