Roasted cauliflower steaks with lemon and chilli lentils
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We’re all kinda over the cauliflower rice thing now, so how about roasted cauliflower steaks with lemon and chilli lentils instead? Plus, it takes no longer than half an hour to dish up so
I was vegetarian for nearly two years so I really did play around with a lot of a veg, a lot of flavours and this was a go-to for me. I also love any excuse to throw in a bit of chilli, but if want something a lil calmer simply leave this part of the recipe out. This dish is also suitable for vegans.
For more dinner inspo, check out more of my recipes right here.
Ingredients
metric imperial
- 1 head of cauliflower, stalks and all
- Sprinkle of steak seasoning
- 1 tbsp light and mild olive oil (and same again for the lentils)
- 10g root ginger, peeled and minced
- 2 cloves of garlic, peeled and minced
- 2 salad tomatoes, chopped
- 250g red split lentils
- 1 vegetable stock cube in 300ml boiling water, you may need more water whilst cooking
- Zest and juice of a lemon
- Small handful of chopped flat leaf parsley
- 1/2 a red chilli, dressed and chopped
- 1-2 radishes, sliced to garnish
Method
- Preheat the oven to 180°C Fan.
- Find the root of your cauliflower and cut either side of it off, then cut straight down the middle, you should be left with 2 whole steaks and a lot of florets. If you think you can get 3 steak out of it, go for it.
- Transfer all the cauli onto a baking tray with the oil and seasoning.
- Bake FOR 30 minutes until tender and a little crispy.
- Whilst that’s in, cook the lentils.
- In a sauce pan on medium heat add the oil and fry off the ginger and garlic, when they start to smell delicious with minimal colour add in the tomatoes.
- After a minute or two add in the lentils and stir well.
- Add the hot stock and simmer for about 15-20 minutes. You may need more water if the lentils just drink it all up. Just keep an eye out and top it up if needs be.
- When the lentils are cooked and soft add in the chilli, parsley, lemon zest and juice. Taste and season accordingly.
- On your plate add a 1/4 of lentils, a big cauliflower steak (or handful of florets) and sprinkle over any spare parsley and the radishes.
- DIG IN! A beautiful vegan, delicious dinner in less than half an hour!