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.

Cauliflower

• 1 head of cauliflower cut into thick steaks.
• Olive oil
• Salt
• 1 tablespoon harissa paste
• 1 tablespoon labneh ( or greek yoghurt)
• 1 tsp of the tahini dressing

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
  • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board