Step 1

Preheat oven to 200 °C top/bottom heat.

Step 2

Remove cauliflower from leaves, wash and cut into slices about 1-2 cm thick.

Step 3

Mix harissa with olive oil.

Step 4

Spread cauliflower steaks on a baking sheet, brush with harissa oil and sprinkle with cheese. Bake in hot oven for about 15-20 minutes until golden brown and crispy.

Step 5

Wash the lemon, grate the zest and squeeze the juice.

Step 6

Peel and halve the onion and cut into very fine cubes.

Step 7

Drain white beans, reserving a little liquid, and puree finely with a hand blender. Stir in lemon zest and juice, tahini and diced onion. If the puree becomes too firm, simply add some of the collected bean water until the puree has become nice and creamy. Season to taste with salt and pepper.

Step 8

Coarsely chop almonds and roast in a pan without fat.

Step 9

Wash and finely chop the herbs.

Step 10

Spread bean puree on plates and place cauliflower steaks on top. Garnish with toasted almonds and fresh herbs.