What makes the cauliflower unique in this shakshuka?

The cauliflower is sliced into steaks, seasoned with olive oil, salt, and pepper, then roasted at 400 degreesF for 30 minutes until tender and slightly caramelized, adding a distinct texture and flavor.

What type of couscous is used in this recipe?

This recipe specifically calls for 3/4 cup of pearl (Israeli) couscous, which is larger and chewier than traditional couscous, adding substance to the shakshuka base.

How is the spice level controlled in this Roasted Cauliflower Shakshuka?

The recipe uses 2 tablespoons of mild harissa, but it specifies 'or more to taste,' allowing you to easily adjust the heat according to your preference.

What are the key spices that flavor the shakshuka sauce?

The sauce is richly flavored with 1 heaping tablespoon of cumin, 2 tablespoons of mild harissa, and 1 teaspoon of smoked paprika, creating a warm and aromatic base.

How should I store leftover Roasted Cauliflower Shakshuka?

Store any leftover shakshuka in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

4.2K Views 10 years ago

Roasted Cauliflower Shakshuka
[Vegan]

Name: Roasted Cauliflower Shakshuka [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced small; 4 garlic cloves, minced; 1 heaping tablespoons cumin; 2 tablespoons mild harissa (or more to taste); 1 teaspoon smoked paprika; 1 28-ounce can diced tomatoes; 3/4 cup pearl (Israeli) couscous; 1 cup vegetable broth; 1 head cauliflower; 2 tablespoons fresh parsley, chopped

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A vibrant skillet of vegan Roasted Cauliflower Shakshuka, topped with golden-brown roasted cauliflower steaks and sprinkled with fresh green parsley.

Roasted Cauliflower Shakshuka - One Green Planet

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Discover more recipes with these ingredients

Roasted Cauliflower Shakshuka [Vegan]

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If you need shakshuka in your life, then you need to try this cauliflower shakshuka — it may deviate from the traditional, but it is delicious nonetheless. Sweet, smoky, and savory, roasted cauliflower steaks are served atop pearl couscous cooked in a sauce infused with harissa, smoked paprika, and cumin.... Read More

Ingredients You Need for Roasted Cauliflower Shakshuka [Vegan]

2 tablespoons olive oil
1 medium onion, diced small
4 garlic cloves, minced
1 heaping tablespoons cumin
2 tablespoons mild harissa (or more to taste)
1 teaspoon smoked paprika
1 28-ounce can diced tomatoes
3/4 cup pearl (Israeli) couscous
1 cup vegetable broth
1 head cauliflower
2 tablespoons fresh parsley, chopped

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How to Prepare Roasted Cauliflower Shakshuka [Vegan]

Preheat the oven to 400°F. Slice cauliflower into steaks and place in a single layer on a baking sheet.
Coat with olive oil, salt, and pepper to taste, and roast for 30 minutes flipping each cauliflower steak half-way through cooking.
In a large saucepan, sauté onion until translucent. Add the garlic, cumin, harissa, and smoke paprika.
Cook until fragrant. Add tomato paste and diced tomatoes. Stir to combine.
Add the broth and Israeli couscous. Stir to cover all the couscous. Bring mixture to a simmer, cover, and cook for about 20 minutes or until couscous is cooked (stirring occasionally) about 20 minutes.
When finished, decorate the top with the cauliflower and sprinkle with parsley.