Ingrédients
- 1 x cauliflower
- 2 ½ tsp harissa paste
- 270 g white beans, including stock
- 1 x clove garlic
- ½ lemon - juice and zest
- 1 x pack of Merchant Gourmet Puy Lentils
- 2 x red onions
- 1 x tin of good quality plum tomatoes
- Red wine vinegar
- Parsley
- Olive oil
- Salt and pepper
Méthode
- Preheat the oven to 200 degrees
- Thinly slice 1 red onion and add to a bowl with red wine vinegar and a pinch of salt. Stir regularly.
- Cut 2 x steaks from the centre of the cauliflower and chop the remaining cauliflower into small, flat florets.
- Massage 1 tbsp of olive oil into the cauliflower steaks. Add 3 tbsp olive oil to a pan and fry the cauliflower steaks and florets over a medium heat until caramelised on each side. This will take approximately 5 minutes. Add more oil as needed. Depending on the size of your pan, you may need to cook the florets in batches.
- Transfer 315g cauliflower florets to a blender. Set aside.
- Transfer the cauliflower steaks, cauliflower leaves and any remaining florets to an oven proof tray. Add 1 clove of garlic (peel removed). Drizzle everything with oil and salt and pepper. Rub 1.5 tsp of harissa paste over the cauliflower steaks. Roast for 15-20 minutes, checking occasionally to ensure the cauliflower leaves don’t burn. Depending on the size of the cauli leaves, they may need to be roasted for a further 5 mins or so.
- In the meantime, dice the other red onion and sautee in a pan with 1 tbsp olive oil and a pinch of salt. After 2-3 mins, add the tin of tomatoes and 1 tsp harissa and simmer on a low heat. Add the puy lentils, and continue to simmer on a low heat. Season to taste.
- To make the puree: add the roasted garlic, white beans (+ stock), lemon juice and lemon zest to the blender with the cauliflower florets. Blend until smooth. Taste and adjust as needed.
