Spicy Harissa Cauliflower Steaks with Pistachios, Pomegranate, Kale, and Sweet Potato
Ingredients
- 1 medium cauliflower
- 2 sweet potatoes
- 100g kale
- 1 tbsp pomegranate seeds
- 1 tbsp pistachios
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tsp oregano
- Salt and pepper
Tahini dressing
- 1/2 lemon, juiced
- 2 tbsp tahini
- 1 tsp maple syrup
- Some water to loosen
- Salt and pepper
Preparation
Preheat oven to 190°C and line three baking trays with foil.
Cut sweet potatoes into fries, drizzle with 1 tablespoon olive oil, oregano, salt, and pepper, and bake for 35-40 minutes.
Prepare cauliflower by cutting into 3cm thick steak-like pieces and rub generously with harissa paste, then bake for 25-30 minutes.
Sort through kale, remove any stalky bits, spread on a baking tray, drizzle with oil, salt, and pepper, and massage to ensure every piece is covered, then roast for the last 5 minutes.
Mix lemon juice, tahini, and maple syrup for the dressing, then add water to achieve the desired drizzle consistency.
Chop pistachios and, when cauliflower is done, sprinkle them on top along with pomegranate seeds, then serve everything hot.
