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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 organic 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 
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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