Harissa Cauliflower Steaks

• 1 head cauliflower leaves removed
• 1/2 teaspoon kosher salt
• 4 teaspoons coconut oil PC 100% Virgin Cold-Pressed
• 1/2 teaspoon moroccan seasoning PC Black Label Harissa Spice Blend
• 4 teaspoons pine nuts
• 2 lemon wedges
• 8 fresh mint leaves

1. 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.
2. 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.
3. Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top.

cauliflower, kosher salt, coconut oil, pine nuts, lemon wedges, mint

Taken from www.yummly.com/recipe/Harissa-Cauliflower-Steaks-1660264 (may not work)