Harissa Cauliflower With Tofu Garlic Dressing

Harissa paste originates from Tunisia in North Africa and it’s made using chilli peppers with a blend of oil, garlic and spices. For this recipe we use rose harissa paste, which is less spicy and more fragrant.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Cook the brown rice as per the packet instructions.

   
3. 3

   Add the cauliflower, cherry tomatoes and red onion to a large baking tray and rub the rose harissa paste all over the veggies. Then roast for 15 minutes.

   
4. 4

   Scatter the lentils on the baking tray over the veggies and roast everything for a further 5-10 minutes or until the cauliflower is charred and the tomatoes are soft.

   
5. 5

   Meanwhile, add the silken tofu, juice from one of the lemons, the garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper to a bowl. Whisk until smooth.

   
6. 6

   To serve, spoon a quarter of the tofu dressing onto each plate, then top rice, followed by the veg and lentil mixture.

   
7. 7

   Finish with a sprinkling of mint leaves and spring onion. Then squeeze the juice of the remaining lemon over each serving and garnish with a pinch of extra salt.