These roasted cauliflower steaks are both spicy and tangy - the perfect addition to your dinner menu! Our Grapefruit Balsamic imparts a bright, citrusy sweetness that balances the heat from our Harissa Olive Oil. Harissa flavors bring a smoky, spicy kick that pair well with the caramelized sweetness of the roasted cauliflower. The combination results in a flavorful, spicy dish with a pleasant tangy finish.

I N G R E D I E N T S :

• 1 large head of cauliflower, sliced into steaks
• 2 tbsp Rocky Mountain Olive Oil Grapefruit White Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• salt and pepper to taste
• fresh parsley for garnish

I N S T R U C T I O N S :

1. Preheat oven to 425°F (220°C).
2. In a bowl, combine the Grapefruit Balsamic, Harissa Olive Oil, smoked paprika, ground coriander, salt, and pepper.
3. Brush the cauliflower steaks with the mixture and place on a baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
5. Garnish with fresh parsley before serving.