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Harissa Cauliflower Steaks with Beluga Lentil Sauce

Harissa Cauliflower Steaks with Beluga Lentil Sauce

Recipe by Julie Le Clerc.

Harissa Roast Cauliflower Steaks with Beluga Lentil Sauce

Serves 6

Beluga lentil sauce:
¾ cup Sabarot Beluga lentils
½ 530g jar Sabato pasta sauce with rocket
1 tsp La Chinata sweet smoked paprika flakes
Sea salt and freshly ground black pepper

Harissa roast cauliflower steaks:
2 medium-sized heads cauliflower
Extra virgin olive oil (EVO)
3 Tbsp Julie Le Clerc 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 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". (Reserve any remaining cauliflower for another use).

Season each steak with salt and pepper on both sides. 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 beluga lentil sauce. Serve with a simple rocket salad on the side.

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  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa

    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

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  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

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    105 -

  • Sabato Pasta Sauce with Rocket

    Sabato Pasta Sauce with Rocket ~ Organic

    The Sabato pasta sauce with rocket is a rich, sweet pasta sauce made with fresh organic ingredients and flavours typical of the south of Italy. The rocket lends a pleasant sharpness.

    Gluten and Dairy-Free.

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  • Sabarot Beluga Lentils

    Sabarot Beluga Lentils

    Sabarot black lentils hold their shape well and have a sheen to them when cooked which makes them look like beluga caviar.

    Put the lentils in a sieve and rinse them thoroughly in cold water. The water will run clear when the lentils are clean. Cooking time: 9 minutes.


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