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Roasted broccoli and cauliflower with harissa lentils recipe

Roasted broccoli and cauliflower with harissa lentils recipe

18 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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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
If you don't have red onions, try using white, brown or spring onions

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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