Roasted Harissa Cauli Steak with Middle Eastern Falafel Crumb Vegan recipe

Roasted Harissa Cauli Steak with Middle Eastern Falafel Crumb

Prep 10 mins
Cook 15 mins
Serves 4

With cauliflower at the centre, this vegan main is there to disrupt the traditional dish, with crumbled Cauldron Middle Eastern Falafel acting as a crunchy crumb.

Middle Eastern Falafels Find out more


4 Cauldron Middle Eastern Falafels, crumbled
4 cauliflower slices, roughly 1⁄2 inch (1.3cm) thickness
1 tbsp olive oil

For the sauce:
2 tbsp tomato paste (33g)
1 tbsp harissa (14g)
1 tbsp olive oil (15g)
1⁄2 tsp smoked paprika powder 1⁄8 tsp sumac
1⁄8 tsp black pepper
2 tbsp filtered water

Serve with:
Harissa Hummus
Steamed vegetables
Fresh coriander


  1. Preheat your oven to 190C (374F).
  2. Wash and slice your cauliflower into steaks, and place them onto a lined baking tray. Brush with 1 tbsp olive oil and set them in the oven to roast for 10 minutes
  3. In the meantime, prepare your sauce: Combine the tomato paste, harissa, olive oil, smoked paprika, sumac, black pepper and water in a small bowl. In a separate bowl, crumble up your Cauldron Middle Eastern Falafels.
  4. After 10 minutes remove your cauliflower steaks from the oven and spread the sauce onto the steaks with a spoon. Sprinkle with the falafel crumb and return to the oven for another 6-8 minutes or until the falafel crumb becomes golden and crispy.
  5. Serve the cauliflower steaks alongside harissa hummus (simple stir 1 tsp harissa into your hummus!), fresh coriander. sesame seeds and steamed veg, such as green beans.
  6. Enjoy!