Harissa Spiced Cauliflower Steaks with Herby Green Lentils
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
359 kcal
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Course
Main Course
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Cuisine
Fusion, British, North African
Harissa Spiced Cauliflower Steaks with Herby Green Lentils
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Naturally low calorie and vegan, these Harissa Spiced Cauliflower Steaks with Herby Green Lentils are packed full of flavour and ready in under 30 minutes.
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Ingredients
Harissa Spiced Cauliflower Steaks
- 2 tablespoons harissa paste (I use Al’Fez)
- 1 tablespoon olive oil
- Juice of half a lemon
- salt and pepper to taste
- 4 cauliflower ‘steaks’ cut from the centre of 2 medium cauliflowers (see note 1)
Herby Green Lentils
- 250 g dried green lentils
- 3 tablespoons mint chopped finely
- 3 tablespoons flat leaf parsley chopped finely
- Juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
To serve
- 100 g pomegranate seeds
Instructions
Harissa Spiced Cauliflower Steaks
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Mix together the harissa, olive oil, lemon juice, salt and pepper in a large bowl. Place the cauliflower steaks in the bowl one at a time, coat thoroughly in the marinade and place on a baking tray.
- Roast the cauliflower steaks in your preheated oven for 20 minutes (or until cooked all the way through and lightly charred), turning once during cooking.
Herby Green Lentils
- While the cauliflower steaks are roasting, place the green lentils in a saucepan and pour over plenty of boiling water. Bring to the boil and then simmer for 20 minutes or until cooked to how you like them (see note 2).
- When the lentils are cooked, drain and place back in the pan. Add the mint, parsley, lemon juice, olive oil, salt and pepper and stir to combine.
To serve
- Serve a generous mound of herby lentils in the centre of the plate. Flatten slightly and then top with a cauliflower steak. Scatter over the pomegranate seeds and serve.
Notes
- (1) To achieve the right size, you need to slice a medium sized cauliflower lengthways into thick slices and then use the two middle slices as your ‘steaks’. So, if you are cooking this recipe for 4, you will need 2 cauliflowers to get 4 good sized ‘steaks’.
- (2) I find the packet instructions invariably tell you to cook green lentils for so long they turn to mush. I find 20 minutes cooking is plenty to achieve a soft but not mushy texture. However, if you prefer your lentils a little softer, it would probably make sense to start cooking the lentils BEFORE cooking the cauliflower steaks, so the timings work out better.
- Not suitable for freezing
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
54g
(18%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
151mg
(6%)
Potassium
1189mg
(34%)
Fiber
25g
(100%)
Sugar
9g
(18%)
Vitamin A
485IU
(10%)
Vitamin C
95.3mg
(106%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 151mg | 6% |
| Potassium | 1189mg | 25% |
| Fiber | 25g | 100% |
| Sugar | 9g | 18% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 95.3mg | 106% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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