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Harissa Cauliflower Steaks with Smashed Chickpeas
Harissa Cauliflower Steaks with Smashed Chickpeas

Harissa Cauliflower Steaks with Smashed Chickpeas

Biff! Bop! Blam! Hero Harissa to the rescue! We’ve dressed up cauliflower with a cape of this delicious paste - and what a superhero dinner it creates! Smashing chickpeas, conquering pumpkin, and backed up by it’s friends zesty lemon, herby parsley and cool yoghurt - you’ll be cheering for this scrumptious, spicy superstar all the way to the final bite.

Tags:
Egg Free
Naturally Gluten-Free
Healthy
High Fiber
Low Sodium
Nut Free
Spicy
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tub

harissa paste

(May be present: Soy.)

½ head

cauliflower

1 portion

butternut pumpkin

1

brown onion

1 clove

garlic

1 tsp

cumin

1 tin

chickpeas

½

lemon

½ bunch

parsley

½ tub

yoghurt

(Contains: Milk;)

Not included in your delivery

1.5 tbs

olive oil

Nutritional Values

per serving
Calories1870 kcal
Fat23.3 g
of which saturates4 g
Carbohydrate35.3 g
of which sugars19.8 g
Protein17.2 g
Sodium248 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Peeler
Strainer
Baking Paper
Baking Tray
Small Bowl
Fork
Pan

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the cauliflower into 1 cm thick steaks and the pumpkin (peeled) into chuncks. Finely chop the brown onion and parsley. Peel and crush the garlic and drain and rinse the chickpeas.

2

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 another lined tray. Cook both trays in the oven for 30 minutes or until the cauliflower steaks are tender.

3

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.

4

To serve, divide the chickpea smash between plates and top with the harissa cauliflower steaks. Dollop with the yoghurt.

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