Harissa & Maple Roasted Cauliflower Steaks with Garlic Aioli Mayonnaise
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The perfect blend of sweet & spice with that creamy bite for a little extra pop of flavour.
METHOD
Preheat oven to 220°C fan forced. Place cauliflower on a board, cut 2x 3cm thick slice from the centre, to give you two steaks, break the rest into large pieces. Place into a large greased roasting pan.
Combine the harissa, garlic, maple syrup and oil. Spoon over the cauliflower, carefully turn to coat. Roast 20-30 minutes until golden and tender.
Spread 1 tablespoon of Birch & Waite Vegan Aioli Garlic Mayonnaise over the base of each plate. Carefully transfer the cauliflower. Sprinkle with hazelnut and herbs. Serve with lemon wedges and remaining Birch & Waite Vegan Aioli Garlic Mayonnaise.
INGREDIENTS
SERVES: 2
800g Whole Cauliflower
1 tbs Harissa Paste
2 Garlic Cloves (crushed)
1/2 cup Roasted Hazelnuts (roughly chopped)
1/2 cup Fresh Herbs (Mint, Parsley, Coriander)
Lemon Wedges with Extra Vegan Aioli Garlic Mayonnaise, to serve
80ml Vegan Aioli Garlic Mayonnaise
