Harissa and Pomegranate Cauliflower with Lentils

Yield: 3-6

Print

With ImageWithout Image

Harissa And Pomegranate Cauliflower With Lentils

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This vibrant and flavour-packed dish combines smoky roasted cauliflower, tangy harissa-pomegranate drizzle, and hearty lentils. Finished with bursts of sweet pomegranate seeds and fresh dill or parsley, it’s a perfect centrepiece for a plant-based feast. Serve with crumbled vegan feta for an extra layer.

Ingredients

• 1 large cauliflower
• 200g beluga lentils (or swap for puy lentils)
• 1 pomegranate
• 100g vegan feta or crumbly vegan cheese (optional)
• 10g dill (or swap for parsley)

Harissa pomegranate drizzle:

• 1-2 tbsp harissa
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil

Instructions

1. Preheat the oven to 200C fan.
2. Bring a large pot of water to boil. Add the lentils and turn it down to a high simmer. Cook the lentils for 20 minutes, then drain and put them back into the pot. Season them with some olive oil, salt, and pepper, and close the lid to keep them warm.
3. Cut the cauliflower into quarters, then drizzle generously with olive oil and rub in plenty of salt and pepper. Place on a baking tray and roast for 15–20 minutes, flipping once to get an even colour. The cauliflower should be just fork-tender and nicely charred on the outside.
4. Meanwhile, mix together the pomegranate molasses, olive oil, and harissa to make the drizzle.
5. When ready to serve, lay the lentils onto a large platter, place the cauliflower on top, and drizzle the pomegranate harissa over the cauliflower pieces. Scatter the dill and vegan feta, if using, and finish with some extra virgin olive oil and freshly cracked pepper.