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Roasted cauliflower steaks with lentils
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Rich in vitamin C
150g puy lentils, rinsed
2 carrots, peeled and diced
2 tbsp extra virgin olive oil
1 small head (800g) cauliflower
3 tbsp white wine vinegar
15g grated parmigiano reggiano
1⁄2 x 25g pack flat leaf parsley, finely chopped
4 small cornichons, thinly sliced
1 tbsp wholegrain mustard
1. Preheat the oven to 190 ̊C, gas mark 5. In a pan, simmer the lentils and carrots until tender, about 10-15 minutes. Drain and set aside.
2. Meanwhile, heat 1⁄2 tbsp oil in a large, non-stick frying pan. Slice the cauliflower lengthways into 2.5 cm steaks (the sides will fall into florets). Season, then fry over a medium-high heat for 3 minutes on each side. Put in a roasting tin with the florets; pour over 1⁄2 tbsp oil. Season, sprinkle with 1 tbsp vinegar and roast for 10 minutes. Sprinkle over the cheese; roast for 5 minutes.
3. In a small bowl, mix the parsley, cornichons and mustard with the remaining 1 tbsp oil and 2 tbsp vinegar; season. Serve the steaks on top of the warm lentils with the salsa verde poured over.
Typical values per serving:
This recipe was first published in June 2015.