Harissa Cauliflower Steaks with Pomegranate, Hummus & Tomato & Mint Salad

Something magical happens to cauliflower when you roast it for ages in a hot oven. Whilst I acknowledge that cauliflower is not steak, I am confident in the fact that this vegetable can be a stand alone main course when treated right.

These cauliflower steaks are the perfect vegetarian weeknight meal, sitting on a bed of creamy hummus and topped with a fresh tomato salad with plenty of pomegranate, feta and mint. If you can’t find pomegranate molasses, a little aged balsamic glaze or vino cotto would also work well here.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 30 Mins

Method

1
Preheat the oven to 220 c celsius - line a baking tray with greaseproof paper. Place the cauliflower steaks onto the tray and drizzle with 1 tablespoon of olive oil, the harissa paste and season with salt and pepper. Rub evenly over the steaks, ensuring you coat both sides. Place into the oven to roast for 30 minutes or until both sides are soft and caramelised, turning at the halfway mark.
2
Meanwhile, place the tomato, onion, mint, red wine vinegar, 1 tablespoon of olive oil and a little salt and pepper in a small bowl. Toss well and set aside.
3
Make a bed of hummus on each plate and top with 1-2 cauliflower steaks. Spoon over the tomato salad, pomegranate seeds and feta. Finish with the remaining olive oil and a drizzle of pomegranate molasses.

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