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. It's the perfect start to your weekend — or, if you like breakfast for dinner, a great way to end your day.

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


  1. Preheat the oven to 400°F. Slice cauliflower into steaks and place in a single layer on a baking sheet.
  2. Coat with olive oil, salt, and pepper to taste, and roast for 30 minutes flipping each cauliflower steak half-way through cooking.
  3. In a large saucepan, sauté onion until translucent. Add the garlic, cumin, harissa, and smoke paprika.
  4. Cook until fragrant. Add tomato paste and diced tomatoes. Stir to combine.
  5. 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.
  6. When finished, decorate the top with the cauliflower and sprinkle with parsley.


Recipe adapted from Molly Yeh cookbook Molly on the Range.