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–+ servings

Roasted Cauliflower Steaks with Harissa

These flavour-packed roasted cauliflower steaks are Candida diet-friendly and anything but boring. Brushed with a homemade harissa-style paste full of gut-supportive spices, and finished with a creamy lemon tahini drizzle, this dish is rich in fibre, healthy fats, and natural antimicrobials — no sugar, no vinegar, no nasties. Perfect as a plant-based main or a stunning side.
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Preparation : 10 minutes
Cooking : 30 minutes
Total : 40 minutes
Servings: 3

Ingredients

For the Cauliflower Steaks

  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • Salt and pepper to taste

For the Candida-friendly harissa:

  • 2 garlic cloves crushed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika optional, if tolerated
  • 1 tbsp lemon juice
  • Pinch of sea salt
  • Optional: A tiny pinch of cayenne or mild chili if you tolerate nightshades

For the lemon tahini drizzle:

  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 –2 tbsp warm water to thin
  • Pinch of salt
  • Dash of garlic powder or fresh crushed garlic optional

Step-by-Step Instructions

  • Remove the leaves and trim the stem, keeping the core intact. Slice into 2 cm thick “steaks” (you’ll get 2–3 good ones; the rest can be roasted as florets).
    1 large head of cauliflower
  • Place steaks on a lined baking tray. Brush with olive oil and sprinkle with cumin, turmeric, salt, and pepper.
    ½ tsp ground cumin, ½ tsp turmeric, Salt and pepper to taste, 2 tbsp olive oil
  • Roast at 200°C (390°F) for 25–30 minutes, flipping halfway, until golden and crisp on the edges.
  • Mix all harissa ingredients in a small bowl. If it’s too thick, add a dash more olive oil or lemon juice. Taste and adjust seasoning.
    2 garlic cloves, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp smoked paprika, 1 tbsp lemon juice, Optional: A tiny pinch of cayenne or mild chili if you tolerate nightshades, Pinch of salt, Dash of garlic powder or fresh crushed garlic
  • In a separate bowl, Stir tahini, lemon juice, and salt together.
    2 tbsp tahini, 1 tbsp lemon juice, Pinch of sea salt
  • Slowly whisk in warm water until it’s creamy and pourable.
    1 –2 tbsp warm water
  • Remove cauliflower steaks from the oven.
  • Brush generously with the harissa.
  • Plate up with a swirl of lemon tahini on the side or drizzle over top. Garnish with fresh parsley or coriander if you like.