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Cauliflower is having its moment, and when sliced thickly into “steaks” it becomes a hearty centrepiece that rivals meat in texture and taste. Here, Greenfields Harissa Spice brings smoky chilli warmth, while lemony chickpeas add freshness and zing. It’s the kind of dish that looks fancy but is surprisingly easy to pull off, perfect for a weeknight dinner or a show-stopping veggie main for entertaining.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
2 large cauliflowers, outer leaves removed, cut into 2.5cm thick steaks
3 tbsp olive oil
2 tbsp Greenfields Harissa Spice
1 tin (400g) chickpeas, drained and rinsed
Juice and zest of 1 large lemon
2 cloves garlic, finely chopped
1 tsp Greenfields Ground Cumin
1 tsp Greenfields Smoked Paprika
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 tbsp Greek yoghurt or plant-based yoghurt (optional, for serving)
Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment.
Brush the cauliflower steaks on both sides with olive oil and sprinkle generously with Greenfields Harissa Spice, salt, and pepper. Place on the baking tray.
Roast for 25–30 minutes, turning once, until golden and tender in the middle.
Meanwhile, heat a pan with a drizzle of olive oil. Add garlic and fry gently for 1–2 minutes.
Stir in the chickpeas, cumin, smoked paprika, lemon zest and juice. Cook for 5 minutes, stirring occasionally, until warmed through and fragrant.
Season chickpeas with salt and pepper, then stir through fresh parsley.
Plate each cauliflower steak on a bed of lemon chickpeas, topping with yoghurt (if using) and a final sprinkle of parsley.
Packed with flavour and so satisfying. You don’t miss the meat at all!
The ingredients used in this recipe could also be used to create…
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