Here is an impressive and innovative vegan dish by Julie Le Clerc. The lentil sauce is made with Sabato pasta sauce with rocket and a sprinkle of Pons paprika flakes – a great accompaniment to the Moroccan inspired Harissa cauliflower steaks.

Serves 6

Black lentil sauce:
¾ cup Sabarot Beluga lentils
½ 530g jar Sabato Pasta Sauce with rocket
1 teaspoon Pons sweet smoked paprika flakes
Salt and freshly ground black pepper

Harissa roast cauliflower steaks:
2 medium-sized heads cauliflower
Extra virgin olive oil (EVO)
3 tablespoons Sabato Julie Le Clerc Spicy Harissa
Coriander, to garnish

First make the Beluga lentil sauce. Cook the lentils in plenty of boiling water for 9 minutes or until just tender to the bite. Drain well and return to the pan. Add the tomato pasta sauce and simmer until heated through. Season with smoked paprika flakes and salt, to taste.

For the cauliflower steaks, preheat the oven to 200°C. Remove the leaves and trim the stem end of the cauliflower heads, leaving the core intact. Using a large knife, cut each cauliflower from top to base into three 2cm thick “steaks.”

Season each steak with salt and pepper on both sides. (Reserve any remaining cauliflower for another use.) Heat a little EVO in a large heavy based frying pan over medium-high heat. Sear the cauliflower steaks for 2 minutes on each side or until golden brown. Transfer the steaks to a baking sheet.

Whisk together 1 tablespoon EVO with the harissa. Brush this mixture onto both sides of the cauliflower steaks. Roast in the oven for 15 minutes or until tender. Garnish with coriander and serve with black lentil sauce. Serve with a simple rocket salad on the side.

Recipe by Julie Le Clerc

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