I admit that cauliflower steaks sounds like a meat-lover's worst nightmare - something they would have to eat as the only viable option at a vegetarian restaurant.  I think you will be pleasantly surprised, however, with the heartiness (dare i say meatiness) of the cauliflower as well as its versatility.  Modest flavor allows it to pair nicely with others without stealing the show - a good alternative to roasted root vegetables.  On its own, serve it with a drizzle of balsamic syrup to enhance its sweetness.

I happened to be trying this recipe out the same night as I made the harissa and after all the necessary photos has been taken, I sat down to delve into what seemed like a haphazard meal.  Instead I found that the two were a match made in heaven (and I have pretty much been eating cauliflower and harissa for lunch and dinner three days straight...and it is still scrumptious!).