A vibrant plant-based dish that brings a burst of flavour to your table. This nutritious dish makes a hearty main course or as a side for a larger meal. The combination of harissa-spiced cauliflower and zesty lemon chickpeas is a delight for your taste buds!

Cauliflower Steaks:

1. Preheat the oven to 200°C (180°C fan) or Gas Mark 6.
2. Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into 1.5-2 cm thick slices (steaks).
3. In a small bowl, mix the harissa paste, olive oil, smoked paprika, salt, and pepper.
4. Brush the harissa mixture generously over both sides of the cauliflower steaks.
5. Place the steaks on a baking tray lined with parchment paper and roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.

Lemon Chickpeas:

1. While the cauliflower is baking, heat the olive oil in a frying pan over medium heat.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chickpeas, ground cumin, ground coriander, and lemon zest. Cook for 5-7 minutes, stirring occasionally.
4. Squeeze the lemon juice over the chickpeas, season with salt and pepper, and stir well. Cook for another 2-3 minutes.
5. Remove from heat and garnish with fresh parsley, if desired.

To Serve:

1. Place a cauliflower steak on each plate.
2. Spoon the lemon chickpeas over or beside the cauliflower steaks.
3. Garnish with fresh coriander if using.
4. Serve immediately.