Harissa Cauliflower Steaks with Butter Bean Mash
Thick cauliflower steaks roasted until charred in a smoky harissa glaze, on garlicky butter bean mash.
- Time55 min
- LevelEasy
- Costabout £1.38 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 468kcal
- 41.2gcarbs
- 6.9gof which sugars
- 24.5gfat
- 6.8gsaturates
- 18.7gprotein
- 14.4gfibre
- 2.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Slice the cauliflower into 2 steaks about 2.5 cm thick from the middle of each head. Keep the trimmings and cut them into small florets.
- 2
Whisk the harissa with the 3 tbsp oil, first lemon juice, cumin, paprika and salt. Brush it over the steaks and toss the florets in what is left.
- 3
Roast the steaks and florets on a large lined tray for 30 to 35 minutes, turning the steaks once, until charred at the edges and soft in the middle.
35 min - 4
Meanwhile warm the 3 tbsp oil with the garlic in a pan for 1 minute without browning. Add the butter beans and stock and simmer for 5 minutes.
5 min - 5
Mash with a fork or potato masher, leaving some texture. Stir in the second lemon juice and season well.
- 6
Spoon the mash onto plates, lay a steak on top, pile the roast florets alongside and finish with parsley and pumpkin seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
