Harissa Cauliflower Steak with Sundried Tomato Whipped Feta, Zingy Herb Dressing, Spiced Cauliflower Couscous and a Caper, Raisin and Pinenut Salsa

With this recipe you can feed a family of 4 for under £10. It’s full of flavour and texture and a delicious, satisfying veggie meal. The cauliflower “steaks” become beautifully soft, buttery and caramelised and absorb all the lovely flavours from my favourite rose harissa paste. I’ve been seeing the whipped feta trend on social media and it’s a game changer. I added sundried tomatoes, a squeeze of lemon and some natural yoghurt to a block of feta to make the most deliciously creamy dip which would be great with any crisps, flatbreads or as a part of any meat/fish/mezze spread.

(Serves 4 £2.35 per portion)
1. Slice a large cauliflower into four “steaks” and pan fry over a medium heat for 8-10 minutes in a little oil, some butter and seasoning. Flip every now and then, basting the steaks in the butter until golden and caramelised on both sides. Meanwhile chop the rest of the cauliflower into pieces and blitz in a food processor until it resembles breadcrumbs.
2. Once the cauliflower is ready, brush each slice with 1 tbsp of rose harissa, sprinkle with some sea salt flakes and place on a parchment lined baking tray in a preheated oven at 180C/160 fan for 15-20 mins.
3. In the same pan you fried the cauliflower, fry your cauliflower breadcrumbs in a little oil with a finely chopped red onion, some salt and 1 tsp each of cumin and coriander and 1/2 tsp cinnamon. You want it to get slightly toasted so keep frying over a medium heat, stirring every now and then so it doesn’t stick.
4. Rinse out your food processor and whizz up a block of feta cheese (leaving some to sprinkle on top) a handful of sundried tomatoes, 80g natural yoghurt, a squeeze of lemon and some seasoning. Set aside.
5. Put half a bunch of coriander, parsley and mint in a mini blender with a good glug of extra virgin olive oil and 1 tbsp red wine vinegar. Blitz and season (if you don’t have a mini blender you can just finely chop the herbs).
6. Fry 2 tbsps capers until crispy before adding a good handful each of raisins and pine nuts. Fry until golden.
7. Stir some chopped parsley and coriander through your couscous and serve with the whipped feta, harissa cauliflower steaks, salsa and some extra feta and sundried tomatoes on top. Enjoy!