Harissa Cauliflower Steaks with White Bean Purée, Lemon Lentils, and Parsley Pepita Crunch
An original dairy-free recipe featuring thick cauliflower steaks roasted until golden, served over silky white bean purée, paired with lemony lentils, and finished with a toasted parsley and pepita crunch. It offers contrasting textures, warm spice, and an elegant presentation for lunch or dinner.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 1 approx. 900 g large cauliflower (cut en 4 bistecs gruesos)
- 5 75 ml olive oil (divided)
- 2 30 g harissa paste (suave or picante to taste)
- 1 15 ml maple syrup (for equilibrar the picante)
- 1 2 g ground cumin (divided)
- 1 2 g smoked paprika (divided)
- 2 10 g salt (or to taste, divided)
- 0.5 1 g black pepper (divided)
- 2 400 g cooked green or brown lentils (escurridas si son en conserva)
- 1 1 unit lemon (zest and 3 tbsp of juice, divided)
- 3 3 cloves garlic (2 chopped and 1 whole)
- 1 50 g shallot (finely chopped)
- 2 340 g cooked white beans (escurridas and enjuagadas)
- 0.75 180 ml vegetable broth (more si hace falta for ajustar textura)
- 2 30 g tahini (for dar cremosidad al puree)
- 0.5 30 g fresh parsley (chopped, divided)
- 0.33 45 g pumpkin seeds (crudas)
- 0.25 0.5 g red pepper flakes (optional)
- 2 30 ml water (solo si the puree necesita aligerarse)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 425°F / 220°C. Line a large baking tray with parchment paper.
- 2
Remove the cauliflower leaves and trim the base so it stands flat. Slice the cauliflower into 4 thick steaks. If small florets break off, save them and roast them alongside the steaks.
- 3
In a small bowl, mix 2 tbsp / 30 g harissa paste, 2 tbsp / 30 ml olive oil, 1 tbsp / 15 ml maple syrup, 1/2 tsp / 1 g ground cumin, 1/2 tsp / 1 g smoked paprika, 1 tsp / 5 g salt, and 1/4 tsp / 0.5 g black pepper.
- 4
Place the cauliflower steaks on the tray and coat both sides with the harissa mixture. Roast for 30 to 35 minutes at 425°F / 220°C, carefully turning halfway through, until tender and deeply golden at the edges.
- 5
While the cauliflower roasts, heat 1 tbsp / 15 ml olive oil in a medium saucepan over medium heat. Add the chopped shallot and 2 minced garlic cloves and cook for 2 to 3 minutes until fragrant.
- 6
Add the cooked lentils, zest from half the lemon, 2 tbsp / 30 ml lemon juice, 1/2 tsp / 1 g ground cumin, 1/2 tsp / 1 g smoked paprika, 1/2 tsp / 2.5 g salt, and 1/4 tsp / 0.5 g black pepper. Cook for 4 to 5 minutes, stirring, until the lentils are hot and well seasoned. Keep covered.
- 7
In a small skillet, toast the pumpkin seeds over medium heat for 2 minutes, stirring often. Add 1 tbsp / 15 ml olive oil, the red pepper flakes if using, a pinch of salt, and half of the chopped parsley. Cook 1 minute more until the parsley is just crisp and the seeds are aromatic. Remove from the heat.
- 8
For the purée, place the white beans, 1 whole garlic clove, 3/4 cup / 180 ml vegetable broth, 2 tbsp / 30 g tahini, 1 tbsp / 15 ml lemon juice, 1 tbsp / 15 ml olive oil, and 1/2 tsp / 2.5 g salt in a blender or food processor. Blend until smooth. If needed, add 2 tbsp / 30 ml water to loosen the texture.
- 9
Transfer the purée to a small saucepan and warm it over low heat for 2 to 3 minutes, stirring so it does not stick. Taste and adjust with more salt or pepper if desired.
- 10
To serve, spread the white bean purée onto plates. Spoon the lemon lentils over it, then place one roasted cauliflower steak on each portion. Finish with the parsley pepita crunch and the remaining fresh chopped parsley.
- 11
Serve immediately, optionally with a little extra lemon zest over the top to brighten the flavors.
Chef tips
For cleaner slices, chill the cauliflower for 10 minutes before cutting. If the steaks break a little, roast them anyway and layer them over the purée; the dish will still look beautiful.
Substitutions
You can use cannellini beans or small butter beans instead of white beans. Harissa can be replaced with red pepper paste plus a pinch of cayenne. If you do not have pumpkin seeds, use sunflower seeds; note that allergens may change accordingly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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