Roasted vegan cauliflower steaks coated with harissa and topped with creamy cucumber mint yogurt sauce is a wildly flavorful 30-minute meal to enjoy any night of the week. Serve with cilantro lime quinoa and roasted veggies for a vibrant and filling dinner!
Slice a ½-inch off the stem and cut off the leaves. Cut the cauliflower in half and then cut (2-4) 1-inch thick slices from each head. Arrange the steaks on a lined baking tray.
Spoon a dollop of the harissa sauce on top of each steak and then use a silicone brush to spread it out and coat the surface evenly. Try to get the sauce in all the crevices and brush the edges too. Flip and brush the other side.
Bake for 18-20 minutes or until the cauliflower is tender and the edges are crispy.
While the cauliflower is baking, make the creamy cucumber mint yogurt sauce. In a small bowl, combine the yogurt, cucumber, green onions, fresh mint, lime juice, salt, pepper, and chili pepper flakes.
Garnish each steak with a dollop of yogurt sauce before serving.
Pick out the biggest heads of cauliflower you can find! The bigger they are, the easier it will be to cut and keep the slices intact.
Don't throw out the cauliflower leaves or smaller florets that fall off, you can roast them along with the steaks or use them to make roasted vegetable tacos.
Store leftovers in an airtight container in the fridge for 3-4 days.