- Preheat the oven to 200°C.
- Thinly slice one red onion and place in a bowl with a splash of red wine vinegar and a pinch of salt. Stir occasionally and set aside to lightly pickle.
- Cut two large steaks from the centre of the cauliflower and chop the remaining cauliflower into small florets.
- Rub the cauliflower steaks with 1 tablespoon olive oil.
- Heat 3 tablespoons olive oil in a large frying pan and cook the cauliflower steaks and florets over a medium heat until golden and caramelised on all sides, about 5 minutes.
- Transfer 315g of the cauliflower florets to a blender and reserve.
- Place the cauliflower steaks, cauliflower leaves, remaining florets and the garlic clove onto a roasting tray. Season with salt and pepper and rub the cauliflower steaks with the harissa paste.
- Roast for 15–20 minutes, checking the leaves occasionally and removing them earlier if they become crisp before the cauliflower is cooked.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan and cook the diced red onion until softened.
- Stir in the plum tomatoes and remaining harissa paste and simmer gently.
- Add the Merchant Gourmet Simply Cooked Puy Lentils and continue simmering until rich and thickened. Season to taste.
- To make the purée, squeeze the roasted garlic from its skin and add to the blender with the reserved cauliflower florets, white beans, lemon juice and lemon zest.
- Blend until completely smooth. Taste and adjust the seasoning if needed.
- Spoon the white bean purée onto serving plates.
- Top with the roasted cauliflower steaks and spoon over the harissa lentils.
- Finish with the pickled onions, crispy cauliflower leaves and freshly chopped parsley.
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