Cauliflower Steaks with Lemon-Caper Lentils and Harissa "Hummus"
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Cauliflower steaks with lemon-caper black lentils and harissa white bean puree: An impressive main course or side that celebrates the versatility of plant-based ingredients in a delicious way.
  • 1 cup black lentils, rinsed
  • 3 cups lower-sodium vegetable broth
  • 3 Tbsp. fresh lemon juice, divided
  • 2 Tbsp. capers, drained
  • 1 large head cauliflower
  • 4 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • 1 (15-oz.) can unsalted great northern or cannelini beans, rinsed and drained
  • 2 Tbsp. mild harissa paste, plus more for final garnish
  • 1 garlic clove
  • ¼ cup freshly chopped mint leaves
  • 4 Tbsp. pine nuts, optional
  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. of the lemon juice, and capers.
  2. While lentils cook, preheat oven to 425°F.
  3. 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 1 Tbsp. of the olive oil, ¼ tsp. of the salt, and ¼ tsp. of the black pepper. Bake for 30 minutes, carefully flipping/tossing once halfway through.
  4. Combine beans, harissa, garlic, remaining 2 Tbsp. lemon juice, 3 Tbsp. oil, ¼ tsp. salt, and ¼ tsp. black pepper in a food processor; blend until smooth.
  5. Divide harissa "hummus" evenly among each of 4 plates or wide-rimmed bowls. Top evenly with lentils and one cauliflower steak (or an assortment of florets). Brush additional harissa over cauliflower, if desired. Garnish with fresh mint, pine nuts, and an extra glug of olive oil, if desired.
Nutrition Information
Serving size: ¼th of recipe Calories: 302 Fat: 13 gm Saturated fat: 2 gm Carbohydrates: 36 gm Sugar: 4 gm Sodium: 780 mg Fiber: 12 gm Protein: 11 gm
Recipe by Dishing Out Health at