Harissa Spiced Cauliflower Steaks with Herby Green Lentils

Ingredients

• 2 tablespoonsharissa paste (the original recipe uses Al’Fez)
• 1 tablespoonolive oil
• Juice of half a lemonlemon juice
• to tastesalt and pepper
• 4cauliflower steaks, cut from the centre of 2 medium cauliflowers (see note 1)
• 250 gdried green lentils
• 3 tablespoonsfresh mint, finely chopped
• 3 tablespoonsflat-leaf parsley, finely chopped
• Juice of half a lemonlemon juice
• 1 tablespoonextra-virgin olive oil
• to tastesalt and pepper
• 100 gpomegranate seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (200°C fan, gas mark 7; 425°F).

2. 2

   Coat the cauliflower

   In a large bowl, mix the harissa paste, olive oil, lemon juice, salt and pepper. Coat each cauliflower steak thoroughly in the mixture, one at a time, then arrange them on a baking tray.

3. 3

   Roast the steaks

   Roast for 20 minutes, turning once during cooking, until the cauliflower is cooked through and lightly charred.

4. 4

   Cook the lentils

   While the cauliflower roasts, put the lentils in a saucepan and cover generously with boiling water. Bring to the boil, then simmer for 20 minutes or until cooked to your preference (see note 2).

5. 5

   Dress the lentils

   Drain the cooked lentils and return them to the pan. Add the mint, parsley, lemon juice, olive oil, salt and pepper, then stir to combine.

6. 6

   Plate and serve

   Pile a generous mound of herby lentils in the centre of each plate and flatten it slightly. Top with a cauliflower steak, scatter over the pomegranate seeds and serve.

What are cauliflower steaks?

Cauliflower steaks are thick slices cut through the centre of a whole cauliflower, leaving the stem in place to help each slice hold together. This version pairs the roasted vegetable with lentils, herbs and pomegranate for a complete, colourful plate.

Rather than representing a single traditional dish, it brings together familiar ingredients in a modern British-style meal. Harissa adds spice and depth, while lemon and fresh herbs keep the lentils lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 20g protein, 54g carbs, 9g fat.

The lentils provide most of the carbohydrates and a substantial share of the protein, while the olive oils contribute most of the fat. For a more balanced plate, add a side of leafy salad or other non-starchy vegetables.

Choosing and cutting the cauliflower

Centre slices: Cut through the middle of each cauliflower to make steaks that retain some of the core. The outer florets may break away, but can still be roasted alongside the steaks.

Harissa: The paste provides the main seasoning, so its strength will shape the finished dish. Coat the slices well on both sides for an even flavour.

Roasting for tender, charred edges

Even coating: Work with one steak at a time in the bowl so the harissa mixture reaches across the surface. Arrange the slices on the tray before roasting.

Doneness: Turn the steaks once during the 20-minute roast. They are ready when cooked through and lightly charred, as specified in the method.

Getting the lentils right

Plenty of water: Cover the dried lentils generously with boiling water, bring them to the boil and then simmer. The recipe gives a 20-minute simmer, with doneness adjusted to your preference.

Herb dressing: Drain the lentils before returning them to the pan and stirring in the herbs, lemon and oil. Mixing while warm helps the lentils take on the dressing.

A balance of texture and flavour

Soft and crisp: The lentils make a tender, hearty base, while roasted cauliflower brings browned edges. Pomegranate seeds add a juicy contrast when scattered over the top.

Bright finish: Mint, parsley and lemon bring freshness against the earthy lentils and warm harissa. Taste the seasoned lentils before plating and adjust salt and pepper to your preference.

Serving the dish

Layering: Shape a generous mound of lentils in the centre of each plate, flatten it slightly and set a cauliflower steak on top. Finish with pomegranate seeds as directed.

On the side: Serve as written for a plant-based main meal, or pair it with a simple green salad if you want something fresh alongside.

Recipe notes & tips

• Choose firm cauliflowers so the centre slices are easier to cut and handle.
• Keep the stem attached to each centre slice to help it stay together during roasting.
• Coat the steaks individually so the harissa mixture covers their surfaces evenly.
• Turn the cauliflower once during roasting for more even cooking.
• Taste a lentil near the end of the simmer and stop cooking when it suits your preferred texture.
• Chop the mint and parsley finely so they distribute through the lentils.

Variations

• Adjust the heat: Use more or less harissa to suit the strength of your paste and your preference.
• Add extra herbs: Stir in more chopped mint or flat-leaf parsley for a greener finish.
• Change the citrus: Use the specified lemon juice as written, or add a little extra at the table for a sharper taste.
• Try another lentil: Use a different lentil variety only if you adjust the cooking time to suit it.
• Make it without pomegranate: Leave out the seeds if unavailable, though the topping will lose its juicy contrast.

Common mistakes to avoid

• Cutting slices too thin: Thin pieces may not hold their shape; cut through the centre to make four substantial steaks.
• Skipping the turn: The steaks may roast unevenly; turn them once during the 20-minute cooking time.
• Stopping before they are tender: Check that the cauliflower is cooked through as well as lightly charred.
• Using too little water: Lentils need plenty of boiling water to simmer; cover them generously.
• Adding the dressing before draining: Drain the lentils first, then return them to the pan and mix in the herbs and oil.

How to store

Store leftover lentils and cauliflower in separate airtight containers in the fridge and use within 3 days. Reheat until hot throughout; the cauliflower can be warmed in the oven, while the lentils can be reheated gently in a pan with a splash of water.

Frequently asked questions