Made from a few simple ingredients, this vegan cauliflower dish wouldn’t look out of place in a smart restaurant. Serve as a starter, or with a salad for lunch or a light meal. Making your own harissa is really easy, but if you’re short of time you can use a jar of ready-made harissa instead.
1 cauliflower, sliced into steaks approx. 3–4cm/1¼–1½in thick, young leaves removed and reserved
2 garlic cloves, peeled
2 tbsp harissa paste (see below for recipe or use a jar)
2 tsp olive oil
sea salt flakes, to taste
125ml/4fl oz olive oil
1 tsp chilli flakes
2 tsp ground cumin
½ tsp coriander seeds
2 tsp hot smoked paprika
4 garlic cloves, peeled
1 large chargrilled pepper (from a jar)
2 heaped tbsp hummus
1 tbsp pine nuts, toasted
harissa, to drizzle
