Roasted broccoli and cauliflower with harissa lentils recipe

Roasted broccoli and cauliflower with harissa lentils recipe

3 ratings

Need some healthy eating inspiration? These roasted broccoli and cauliflower steaks, with caramelised red onions and spicy harissa lentils, make a wonderfully hearty vegan dinner. Finish with fresh coriander and a generous drizzle of creamy houmous sauce. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 393 calories / serving
  • Healthy


  • 2 tbsp harissa
  • 60ml olive oil
  • 3 garlic cloves, crushed
  • 1 head of broccoli, cut into 1cm steaks
  • 1 large cauliflower, cut into 1cm steaks
  • 2 red onions, cut into 8 wedges
  • 1 onion, finely chopped
  • 2 x 400g tins green lentils, drained and rinsed
  • 125g low-fat houmous
  • small handful fresh coriander, roughly chopped

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    3g 17%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 34.5g Protein 17.4g Fibre 8.8g


  1. Preheat oven to gas 6, 200°C, fan 180°C. Put the harissa, oil and garlic in a bowl, season and stir to combine.
  2. Spread out the broccoli, cauliflower and red onion wedges on a large baking tray. Pour over half the harissa marinade, mixing so that the veg is fully coated. Roast for 25-30 mins or until tender.
  3. Meanwhile, pour the remaining marinade into a medium saucepan and add the chopped onion. Cook on a low heat for 10 mins, stirring occasionally, until softened. Add the lentils and a splash of water to loosen. Stir to coat the lentils in the marinade and simmer for 3-4 mins until heated through.
  4. Put the houmous in a small bowl with 3 tbsp water and stir until smooth.
  5. Top the lentils with the roasted veg. Scatter with coriander and finish with a drizzle of the houmous sauce.

See more Vegan recipe ideas

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