Smoky Harissa Cauliflower One-Pot Wonder

Charmaine Lu -
  • 400g tin of green lentils, drained
  • 2 x 400g tins of chopped tomatoes
  • 4 tbsp smoky harissa
  • 650g sweet potato, peeled and cut into 2cm chunks
  • 1 cauliflower, leaves picked and cut into florets
  • 2 tbsp olive oil
  • Preheat the oven to 200C. Tip the tomatoes, lentils, 3 tbsp harissa and sweet potatoes into a large oven pan and bring to the boil, stirring and seasoning to taste. Top with the cauliflower florets, tucking them under the tomato sauce. Mix 1 tbsp of olive oil with the remaining harissa and brush all over the cauliflower.
  • Transfer the pan to the oven and roast for 40 mins, or until the vegetables have softened. Meanwhile, toss the cauliflower leaves in the remaining oil and spread on a baking tray. Season well and roast for 10 mins, turning occasionally until softened and charred. Serve the cauliflower hot pot with the roasted leaves on the side.
40 mins
4 serving