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*This recipe is gluten-free according to industry standards

Read our restaurant review of The Falcon here...

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp celery salt
  • 2 medium cauliflowers, cut into 4 x 21/2cm- thick steaks (use the off-cuts for soup)
  • 3 tbsp rapeseed oil, plus extra for the cauliflower
  • 250g butter
  • 70g golden sultanas
  • 70g hazelnuts, toasted and roughly chopped
  • 4 tsp baby capers
  • ½ small bunch tarragon, finely chopped
  • ½ small bunch chives, finely chopped
  • ½ small bunch flat-leaf parsley, finely chopped
  • ½ small bunch chervil, finely chopped (optional)

RED LENTIL PURÉE

  • 300g split red lentils
  • 1 shallot, finely chopped
  • 1 carrot, grated
  • 2 cloves garlic, crushed
  • 1 sprig thyme
  • 1 bay leaf

Method

  • STEP 1

    Put the lentil purée ingredients into a large pan and top up with enough cold water to cover. Cook over a medium heat for 15-20 minutes, stirring regularly so it doesn’t catch, until it is a thick purée consistency and the lentils are cooked. Keep warm.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Mix together the cumin and fennel seeds, and the celery salt, then stir 1 tsp of this into the lentil purée. Lightly oil the cauliflower steaks, then use the remaining spice mix to season them, patting to coat.

  • STEP 3

    Heat the rapeseed oil in a large frying pan, then cook the cauliflower steaks, in batches, for 6-8 minutes, turning halfway, until really golden and caramelised. Transfer to a tray and put into the oven for 15 minutes.

  • STEP 4

    Add the butter to the pan and, once foaming, add the sultanas, hazelnuts and capers, and cook for 1 minute. Stir in the chopped herbs.

  • STEP 5

    To serve, spoon some of the lentil purée onto 4 plates. Top each with a cauliflower steak, then spoon over the capers, nuts and herbs, finishing with a drizzle of the butter.

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