Harissa Roast Cauliflower Steaks with Smoked Garlic Hummus

A super easy midweek meal that packs a punch with flavour. Make your own hummus with ease, or stir Smoked Garlic Paste through a shop bought pot.

INGREDIENTS

1 cauliflower
2tsp Bart garlic paste
3tbsp Bart harissa paste
olive oil
Handful of pine nuts (lightly toasted)
Drizzle of Bart pomegranate molasses
2tbsp fresh parsley (finely chopped)

For the hummus

400g chickpeas (drained)
60ml tahini
30ml olive oil
2-4tbsp cold water
1 large lemon (juiced)
2tbsp Bart smoked garlic paste
1/2tsp Bart ground cumin
1/2tsp Bart Cypriot sea salt flakes
Crack of Bart black pepper
IngredientsVeg
LifestyleVegan
OccasionsVeganuary
ServesServes 4
Cook Time40 Minutes
Prep Time10 Minutes
Harissa cauliflower 2

METHOD

  1. Preheat the oven to Gas Mark 6 / 200C / 390f. Drizzle a large roasting tray with the oil. Prepare the cauliflower by removing the leaves and carefully slicing into 3cm steaks. Reserve some of the more tender leaves, tossing in a little oil and salt.

  2. Place the steaks on the roasting tray. Spoon the garlic paste evenly over the steaks and massage in. Repeat the process with the harissa, then season generously and roast in the oven for 20 minutes. After this time, carefully flip the steaks over, add the reserved leaves to the tray and roast for a further 15 minutes.

  3. Whilst the cauliflower is roasting, make the hummus. In a food processor, blend together the tahini, garlic paste, water, oil, lemon, cumin and salt. Add the chickpeas and blitz until smooth, or your desired texture. Use a little more water if required, and adjust to taste with lemon, salt or cumin.

  4. Toast the pine nuts in a dry pan for a few minutes, shaking gently a couple of times until they turn golden brown. Remove from the heat and allow to cool. Chop the parsley.

  5. To serve, spread a couple of spoons of the hummus on each plate. Place the cauliflower steaks on top and drizzle over the pomegranate molasses. Sprinkle over the parsley and pine nuts, scatter the plates with the roasted cauliflower leaves and season generously.

Harissa Roast Cauliflower Steaks with Smoked Garlic Hummus

A super easy midweek meal that packs a punch with flavour. Make your own hummus with ease, or stir Smoked Garlic Paste through a shop bought pot.

Harissa cauliflower 2
1 cauliflower
2tsp Bart garlic paste
3tbsp Bart harissa paste
olive oil
Handful of pine nuts (lightly toasted)
Drizzle of Bart pomegranate molasses
2tbsp fresh parsley (finely chopped)

For the hummus

400g chickpeas (drained)
60ml tahini
30ml olive oil
2-4tbsp cold water
1 large lemon (juiced)
2tbsp Bart smoked garlic paste
1/2tsp Bart ground cumin
1/2tsp Bart Cypriot sea salt flakes
Crack of Bart black pepper
  1. Preheat the oven to Gas Mark 6 / 200C / 390f. Drizzle a large roasting tray with the oil. Prepare the cauliflower by removing the leaves and carefully slicing into 3cm steaks. Reserve some of the more tender leaves, tossing in a little oil and salt.

  2. Place the steaks on the roasting tray. Spoon the garlic paste evenly over the steaks and massage in. Repeat the process with the harissa, then season generously and roast in the oven for 20 minutes. After this time, carefully flip the steaks over, add the reserved leaves to the tray and roast for a further 15 minutes.

  3. Whilst the cauliflower is roasting, make the hummus. In a food processor, blend together the tahini, garlic paste, water, oil, lemon, cumin and salt. Add the chickpeas and blitz until smooth, or your desired texture. Use a little more water if required, and adjust to taste with lemon, salt or cumin.

  4. Toast the pine nuts in a dry pan for a few minutes, shaking gently a couple of times until they turn golden brown. Remove from the heat and allow to cool. Chop the parsley.

  5. To serve, spread a couple of spoons of the hummus on each plate. Place the cauliflower steaks on top and drizzle over the pomegranate molasses. Sprinkle over the parsley and pine nuts, scatter the plates with the roasted cauliflower leaves and season generously.

Products Used

BART3088 PASTE GARLIC
BART3088 PASTE HARISSA 191205 141653
BART Bottle Pomegranat 1
BART3088 PASTE GARLIC SMOKED
BART3088 JAR SMALL SPICE CUMIN
BART3088 JAR LARGE SALT CYPRIOT

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