Fennel-and-cumin-roasted cauliflower with red lentil purée
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
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.
