Harissa Braised Cauliflower with Quinoa and Potato Cakes

Ingredients

1 medium white onion, chopped
3 garlic cloves, minced
1 small cauliflower, chopped
1 red capsicum, chopped
3/4 cup red lentils
1 can tomato purée
2 cups vegetable stock
2 Tbs harissa paste
1 tsp cumin
1 tsp coriander paste
1 tsp coriander seeds
1/2 tsp cinnamon
1/2 tsp salt and pepper
Why Meat Co potato cakes to serve

Method

Brown onion and garlic in a pan over medium heat. Add lentils, purée, stock, harissa paste and season to a pressure cooker and cook on high for 20 minutes.

Remove cover and blend all together. Add capsicum and cauliflower and return to the pressure cooker for another 8-10 minutes.

While waiting, add potato cakes to air fryer and fry until crispy and golden.

Serve whole with cooked quinoa, coconut yoghurt and rocket.

Dip potato cakes in and enjoy!

Credits: Why Meat Co

Photo Credits: Why Meat Co