Roasted harissa cauliflower 'steakʹ

Roasted harissa cauliflower 'steakʹ

Love Your Lunches
5 Lunch portions
Bec Dickinson

Transforming the cauliflower, into a thickly sliced ‘steak’ makes it lighter than your usual meat hit.


Quantity Ingredient
1 large cauliflower
3 tablespoons harissa paste
2 lemons, zested and juiced
90ml olive oil
150g wholewheat or white pearl couscous
200g tin chickpeas, drained and rinsed
3 tablespoons chopped parsley, plus extra to garnish
3 tablespoons chopped coriander, plus extra to garnish
50g sultanas
40g flaked almonds, toasted
2 spring onions, finely sliced
freshly ground black pepper

For the dressing

Quantity Ingredient
1 lemon, juiced
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil


  1. Preheat the oven to 200°C. Line a roasting tray with baking parchment.
  2. Remove the leaves of the cauliflower, and trim the stem, leaving the core intact. Place the cauliflower on a chopping board and cut it into 5 thick slices, the 3 middle slices should remain intact, and the florets may fall away in the other slices. Lay all the cauliflower slices and florets on the lined roasting tray.
  3. In a bowl, stir together the harissa, lemon zest, juice and olive oil. Spread the mixture all over the cauliflower slices and season. Roast for 25–30 minutes, turning halfway, until deep golden brown and caramelised.
  4. To make the couscous, bring a small saucepan of salted water to the boil. Stir in the couscous, cover, and simmer until soft and cooked. Drain, rinse and set aside.
  5. Make the dressing by whisking together all the ingredients. Season. Combine the couscous, chickpeas, parsley, coriander, sultanas, toasted almonds and spring onions with the dressing and stir well.
  6. Portion the couscous into 5 lunch boxes, and top each with a cauliflower ‘steak’. Store in the fridge overnight. Serve at room temperature.


  • Vegetarian Vegan Dairy-free
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