Thick steaks of cauliflower dressed up with fiesty harissa paste - it’s veg as you’ve never seen before. We’re serving a vibrant pumpkin and chickpea alongside this hearty treat. Harissa can really pack a punch, so add half if you’re squeamish about heat, and keep that refreshing Greek yoghurt close to hand for relief!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into 1 cm thick steaks. Peel the butternut pumpkin and cut it into chunks. Finely chop the brown onion and parsley. Peel and crush the garlic. Drain and rinse the chickpeas. Juice the lemon,
Combine the harissa paste and a third of the olive oil in a small bowl. Rub the cauliflower steaks with the harissa paste and place on one lined oven tray. Toss the butternut pumpkin with half of the remaining olive oil, season with salt and pepper and place on a second lined tray. Cook both trays in the oven for 30 minutes or until the cauliflower steaks are tender.
Meanwhile, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook for 3 minutes or until soft. Add the garlic and cumin and cook until fragrant. Add the chickpeas and cook for 3-4 minutes or until they start to brown a little. Add the lemon juice and parsley and then remove from the heat. Add the roast pumpkin to the pan and, using a fork, roughly smash the pumpkin and chickpeas. Season to taste with salt and pepper.
To serve, divide the chickpea smash between plates and top with the harissa cauliflower steaks. Dollop with the Greek yoghurt.