INGREDIENTS

2 whole cauliflowers
2 tbsp harissa
2 tbsp Fewster’s honey
1 tbsp lemon juice
1 tbsp olive oil
sea salt and pepper
½ cup pomegranate seeds (optional)
extra coriander and mint leaves to serve

GREEN HUMMUS

400g canned chickpeas, rinsed
1 tbsp tahini
1 tbsp lemon juice
3 tbsp yoghurt
1 cup mixed chopped coriander & mint leaves
1 tsp dried mint
sea salt and pepper

METHOD

STEP 1
Place one cauliflower on a board and cut in half from top to stalk. Holding the cauliflower together, cut a 3cm thick slice from each half, to give you two steaks. Repeat with second cauliflower. (Save the bits of crumbled cauliflower for another
meal).

STEP 2
Heat the oven to 200C (180C fan-forced). In a small bowl, whisk the harissa, honey, lemon juice, olive oil, salt and pepper until smooth, and brush the mixture generously over one side of each steak.

STEP 3
Place each steak, brushed side down, in a non-stick frypan and fry over medium heat for two to three minutes until well-browned. Transfer, browned-side up onto a baking tray lined with baking paper and bake for 30 minutes or until tender.

STEP 4
To make the green hummus, combine all but two tablespoons of the chickpeas in a small food processor, with the tahini, lemon juice, yoghurt, coriander and mint, dried mint, sea salt and pepper and whiz. Loosen with two to three tablespoons
water and whiz, until you have the consistency of mayonnaise.

STEP 5
To serve, spoon the hummus onto each plate and top with cauliflower. Mix remaining chickpeas, pomegranate seeds (if using), sea salt, pepper and extra herbs, and scatter on top.

Enjoy!