HARISSA CAULIFLOWER STEAKS

INGREDIENTS

3 large cauliflowers, trimmed

5 tbsp olive oil

75g butter, melted

3 garlic gloves, crushed

4 tbsp rose harissa paste

1½ tbsp honey

Pomegranate seeds

For the coriander dressing:

50g pistachios

Bunch coriander, roughly chopped

2 garlic cloves

8 tbsp olive oil

2 tbsp lemon juice

For whipped feta:

300g feta, crumbled

4 – 6 tbsp Greek yoghurt

1 garlic clove, crushed

Zest 1 lemon plus a little juice

1-2 tbsp extra virgin olive oil

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Thickly slice the cauliflowers and place the cauliflower steaks on three baking sheets, adding any florets that fall off the steaks.

2. Combine the oil, butter, garlic, harissa and honey in a small bowl and spread over the steaks on both sides. Season and roast for 25 – 30 minutes, turning occasionally until lightly charred and tender.

3. To make the coriander dressing, place the ingredients in a small food processor and blitz to a thick paste. Season to taste and set to one side. To make the whipped feta, place all the ingredients in a food processor, season with pepper and blitz until smooth. Spread the whipped feta over a platter, arrange the steaks on top and spoon the coriander dressing over. Scatter with pomegranate seeds and serve.