Cauliflower With Harissa Tahini And Lentils

Rinse the lentils well.

Add 900ml water to a pot with the lentils and bring to a boil. Simmer for 15 mins, covered.

Add the rice and stock cube and cook for another 12-15 mins or until cooked. Drizzle with plenty of olive oil, salt and pepper and mix well.

Remove the stems from the cauliflower and set aside.

Chop the cauliflower into small pieces, including the stem. Drizzle with oil, salt and pepper and za’atar, if using. Air fry at 190°C for 10 mins or roast in the oven at 180°C for 25 mins until golden and crispy.

Slice the very tough, large stems off of the cauliflower leaves and toss in a little oil and season. Air fry for 3 mins at 180°C or roast with the florets for 8-10 mins or until crispy.

To make the tahini sauce, whisk together the tahini with 120-150ml cold water. It will congeal but don’t worry – keep whisking and adding water until it turns into a creamy consistency. Add the harissa and season with salt and pepper.

To serve, lay the lentils and rice on a plate and top with the cauliflower and a good drizzle of tahini sauce. Feel free to scatter some pomegranate seeds on top as well, if you like.

For meal prep, keep the lentils and rice with the cauliflower, and keep the tahini sauce separate until ready to serve.