It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.
So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.
- 1 head of cauliflower cut into thick steaks.
- Olive oil
- 1 tablespoon harissa paste
- 1 tablespoon labneh ( or greek yoghurt)
- 1 tsp of the tahini dressing
- 2 tablespoon tahini
- 4 cloves of garlic
- 2 tablespoon pomegranate vinegar
- 1 tablespoon olive oil
- 1 handful of cilantro
- Pink or Sea Salt – to taste
Salad greens and Topping
- Arugula and Baby spinach
- Toasted walnuts
- Grapefruit slices
- Sliced Avocados
Putting it together:
- Blend all the ingredients for the tahini dressing adjust for consistency and salt.
- Mix the harissa with labneh and a teaspoon of the tahini dressing.
- Smother the cauliflower steaks with olive oil and sprinkle with salt.
- Roast in a 450 degree oven for about 20 mins until slightly charred.
- Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
- Remove the grapefruit meat in slices being careful to remove the skin.
- Slice the avocados
- In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
- Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
- Drizzle some more dressing