Roasted Harissa Cauliflower Steaks with Freekeh

This perfectly spiced recipe is perfect for lunch or dinner. Making the cauliflower the main event pairs perfectly with the Freekeh grain which has a chewy bite and smoky flavour

by @whatluceeats

This recipe is

Low fat
Low sugar
Low salt
Source of fibre
Source of folate, vitamin C and manganese

Serves 3
40 minutes
2 pans
Proficient

Suitable for dairy-free, vegans and vegetarians

Ingredients

2 x 250g Merchant Gourmet Simply Cooked Freekeh
2 cauliflower heads (cut into 3 steaks)
2 teaspoons harissa paste
2 tablespoons of Extra Virgin Olive Oil
Handful black olives (sliced)
Handful flaked almonds
Coconut yoghurt

Instructions

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Preheat oven to 180c and line two baking trays.
Combine the harissa paste with the olive oil and put to one side.
Next cut the cauliflowers into steaks and brush both sides with the harissa mix.
Carefully place them on baking trays, along with the remaining ends of cauliflower. Cook these and save them for lunch or dinner tomorrow.
Roast in the oven for 30 minutes.
Now cook the freekeh and split between three plates.
Place the cauliflower steaks on top, and garnish with sliced olives, flaked almonds and a drizzle of coconut yoghurt. Enjoy!