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Harissa Cauliflower Steaks with Smashed Chickpeas

Harissa Cauliflower Steaks with Smashed Chickpeas

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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 FreeGluten freeHealthyHigh FiberLow SodiumNut FreeSpicyVeggieVeggie
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 tub

harissa paste

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

(ContainsMilk)

Not included in your delivery

1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1870 kJ
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
Utensilsarrow down iconarrow down icon
Knife
Peeler
Strainer
Baking Paper
Baking Tray
Small Bowl
Fork
Pan
Instructionsarrow up iconarrow up icon
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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.