• 2 cauliflower steaks
• One bunch of asparagus spears, wooden ends trimmed
• 1-2 Tbsp. olive oil
• Sea salt and black pepper
• Lemon wedges, to serve

Harissa glaze

• 1 Tbsp. harissa spice blend
• 1 Tbsp. harissa chilli paste
• 1 Tbsp. maple syrup
• Sea salt and black pepper
• 1 Tbsp. olive oil

1. Preheat the oven to 410 degrees.
2. Combine the glaze ingredients in a bowl and set aside.
3. Coat the cauliflower steaks in oil, salt and pepper. Sear in a cast iron pan, on medium heat, for about 3-4 minutes each side, pressing down on the cauliflower with a metal spatula to brown evenly.
4. When you’re happy with the color—it should be a dark, charred, and golden brown—remove it from the heat and brush the glaze over the top.
5. Return to the oven and roast until tender.
6. Meanwhile, saute the asparagus in a good drizzle of olive oil, season with salt and cracked pepper, and squeeze with lemon