Grilled Cauliflower, Lentil and Harissa Hummus Salad

The perfect side or plant-based main, these grilled cauliflower steaks are topped with crispy capers for a salty punch of flavour.

INGREDIENTS

2 large cauliflower heads

60ml olive oil

Sea salt and freshly ground black pepper, to season

140g harissa paste

4 baby red onions, halved

Lentils, cooked to serve

Pan-fried crispy curry leaves, to garnish

Crispy capers, to serve

Hummus to serve

METHOD

Preheat oven to 200°C/180°C/gas mark 6.

Place a Le Creuset 30cm Signature Shallow Rectangular Grill over a medium heat.

Slice the cauliflower into thick-cut steaks and drizzle with olive oil. Season with salt and pepper. Griddle the cauliflower steak on either side until visible grill marks appear. Once both sides are griddled, brush with the harissa paste and roast in the oven for 20 minutes until cooked through. While the cauliflower is cooking, place the onions flesh side down and slowly allow the onions to caramelize on the same grill in the oven for the last 15 minutes of cooking.

Serve the cauliflower steaks with the roasted onions and harissa and delicious lentils with a sprinkle of crispy capers and curry leaves. Drizzle with olive oil and serve with hummus on the side.