Culture Street

Food

Harissa Chicken with Cauliflower Steaks

On February 17, 2017

SERVES 4
PREP TIME: 40 minutes, including cooking

I adore the flavours and textures in this dish. I love cauliflower steak as an
alternative to potato or rice – it’s much more nutritious.

Ingredients
2 tablespoons olive oil
2 small cauliflowers, cut into 4 × 1.5 cm thick steaks (reserve the leftover florets for another recipe)
1 teaspoon fennel seeds, lightly crushed
Celtic sea salt and ground pepper
2 chicken breast fillets, fat trimmed, halved horizontally
2 tablespoons harissa paste
finely grated zest and juice of 1 lime
mint sprigs, to garnish
lime wedges, to serve (optional)

MINTED YOGHURT:
1 garlic clove, crushed
1/3 cup Greek-style yoghurt
2 tablespoons finely
chopped mint
Celtic sea salt and ground pepper

Preheat the oven to 220°C (200°C fan-forced) and line a large baking tray
with baking paper.

Method
Heat half the olive oil in a large non-stick frying pan over medium–high heat.

Sprinkle the cauliflower steaks with the fennel seeds, then add to the pan, in
batches if necessary, and cook for 2–3 minutes on each side or until golden.

Transfer the cauliflower to the prepared tray and season with salt and pepper.

Place the cauliflower in the oven and roast for 12–15 minutes or until tender.
Meanwhile, pour the remaining oil into a large ziplock bag, add the chicken,
harissa paste and lime zest and juice. Season, then seal the bag and rub to coat
the chicken.

Heat a chargrill pan or barbecue to medium–high heat and cook the chicken
for 3–4 minutes on each side or until lightly charred and cooked through.
To make the minted yoghurt, combine the garlic, yoghurt and mint in a small
bowl. Season and mix well.

Serve the chicken with the cauliflower steaks and minted yoghurt. Garnish with
mint sprigs and serve with lime wedges, if you like.

Living the Healthy Life cover imageRecipe extracted from Living the Healthy Life by Jessica Sepel. Available 31st January, Macmillan Australia, RRP $39.99. You can buy the book here.

You Might Also Like

Food

Berries with Cashew Nut Cream

Berries with ACV and Cashew Nut Cream

On May 6, 2014

Food

Agbeli Kaklo (Bankye Cassava) Dumplings

Bankye is the indigenous name for cassava and Kaklo means fried – so you will notice these words throughout the recipes individually where a dish has a traditional name. Agbeli...

On February 2, 2018

Food

Apple and Raspberry Crumble

Serves 8 • 280 calories per serving

On June 26, 2015
 

Food

BAKED FRUIT WITH CINNAMON YOGHURT

PREP 10 MINUTES | COOK 30 MINUTES

On November 10, 2017

Food

Baked Lime & Chocolate Tart

If you’re going for citrus as your headliner, it has to be legit. By this, I mean sharp with tons of zest; alive and punchy. Otherwise, why bother? And for...

On December 8, 2017

Food

Coconut & Banana Breakfast Squares

Making these scrumptious bars barely constitutes cooking. Blitz the ingredients, pop the baking tin in the oven and you’ve got a week’s worth of breakfasts! A piece of fruit or...

On January 30, 2015
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au