Harissa Cauliflower Steaks with Lentils & Yogurt

• 3/4 cup black lentils rinsed, drained
• 1 1/2 cup water
• kosher salt
• 1/2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 cinnamon stick optional

For the Cauliflower

• 1 head cauliflower
• salt and pepper to taste
• extra virgin olive oil for cooking
• 3 tbsp harissa paste
• 1 1/2 tsp honey

1. Chop your cauliflower into steaks. Remove any large outer leaves, but keep the core intact. To do this, hold the cauliflower with its base on the cutting board. With a sharp knife, start cutting into steak pieces, about 3/4 inch to 1 inch thick. Set aside, and season with salt and pepper on both sides. Set aside.
2. Combine the lentils and water in a saucepan and simmer on low for about 20 to 25 minutes, until cooked through. Then transfer to a bowl and season with salt.
3. In the same saucepan you used for the lentils, add some ghee (or oil) and add the cumin and fennel seeds along with the cinnamon stick. Cook until fragrant, about 3 to 5 minutes. Then add the lentils back into the saucepan, stir and set aside, away from the heat. Remove the cinnamon stick before serving.

For the Cauliflower

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
2. Heat a cast iron pan over medium-high heat. Once it's hot, add some oil to the pan and then add your cauliflower steaks. Cook for about 3 minutes per side. Then transfer to the parchment lined baking sheet.
3. Combine the harissa and honey in a small bowl.
4. Brush the harissa and honey mixture on both sides of the steak.
5. Bake in the oven for about 5 to 6 minutes, until cooked through. Serve with a dollop of yogurt and the lentils on the side.