• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

For the Cauliflower Steaks:

• 1 large cauliflower
• 2 tbsp harissa paste (mix 2 tbsp harissa spice with 1 tbsp  extra virgin olive oil and 1 tbsp water – add more oil if wanted thicker paste)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh coriander (optional, for garnish)

For the Lemon Chickpeas:

• 1 can (400g) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

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.

• Calories: 320 kcal
• Protein: 8g
• Fat: 20g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fibre: 10g
• Sugar: 6g
• Salt: 1.5g