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
- 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.
Recipe adapted from Molly Yeh cookbook Molly on the Range.