Harissa Cauliflower Steaks - cooking recipe

Ingredients

1 head cauliflower, leaves removed
1/2 teaspoon kosher salt
4 teaspoons president's choice virgin cold-pressed coconut oil
1/2 teaspoon president's choice black label harissa spice blend moroccan seasoning
4 teaspoons pine nuts
2 lemon wedges
8 mint leaves

Preparation

Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt.
Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds.
Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.
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