Cauliflower Steaks with Lemon-Caper Lentils and Harissa "Hummus"

By Jamie Vespa

Cauliflower steaks with lemon-caper lentils and harissa white bean puree. Vegan, gluten free, and a guaranteed crowd pleaser!

Ingredients

• 1 cup black lentils (rinsed)
• 3 cups vegetable broth
• 3 Tbsp. fresh lemon juice (divided)
• 2 Tbsp. capers (drained)
• 1 large head cauliflower
• 5 Tbsp. extra-virgin olive oil (divided)
• 3/4 tsp. kosher salt (divided)
• 1 tsp. black pepper (divided)
• 4 Tbsp. harissa paste (divided)
• 1 15-oz. can great northern or cannelini beans, rinsed and drained
• 2 garlic cloves
• 1/4 cup freshly chopped mint leaves
• 4 Tbsp. pine nuts

Instructions

1. 1

   Add lentils and broth to a medium saucepan; bring to a boil. Reduce heat and simmer, partially covered, until lentils are soft, 30–40 minutes. Stir in 1 Tbsp. lemon juice and capers. Season to taste with salt and pepper.

2. 2

   Meanwhile, preheat oven to 425°F. Remove toughest outer leaves from cauliflower (leave on any tender inner leaves). Trim stem to create a flat base. Holding cauliflower upright on stem, slice into 4 equal slabs to create steaks. Place steaks and florets on a rimmed baking sheet; Brush with 2 Tbsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bake for 25 to 30 minutes, carefully flipping/tossing once halfway through, under tender. Brush with 2 Tbsp. harissa; bake for 5 more minutes.

3. 3

   Combine beans, remaining 2 Tbsp. harissa, garlic, remaining 2 Tbsp. lemon juice, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. black pepper in a food processor; blend until smooth.

4. 4

   Divide harissa "hummus" evenly among each of 4 plates. Top evenly with lentils and one cauliflower steak. Brush additional harissa over cauliflower, if desired. Garnish with fresh mint, pine nuts, and an extra drizzle of olive oil.