Harissa roasted cauliflower slices with herby quinoa
Thick cauliflower steaks roasted in harissa, served on lemony quinoa with chickpeas and fresh herbs.
- Time50 min
- LevelEasy
- Costabout £1.85 a head
- Oven220°C (200°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Mix the harissa with the lemon juice and a splash of water. Brush over the cauliflower steaks on a lined tray and spray with low fat cooking spray.
- 2
Roast for 30 minutes, turning once, until tender in the middle and charred at the edges.
30 min - 3
Rinse the quinoa and simmer in 300 ml water for 15 minutes until the water is gone. Leave covered for 5 minutes.
15 min - 4
Fluff the quinoa and mix with the chickpeas, herbs, cucumber, tomato and lemon zest and juice.
- 5
Serve the steaks on top of the quinoa.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.