Fennel-and-cumin-roasted cauliflower with red lentil purée
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp celery salt
- 2 medium cauliflowerscut into 4 x 21/2cm- thick steaks (use the off-cuts for soup)
- 3 tbsp rapeseed oilplus extra for the cauliflower
- 250g butter
- 70g golden sultanas
- 70g hazelnutstoasted and roughly chopped
- 4 tsp baby capers
- ½ small bunch tarragonfinely chopped
- ½ small bunch chivesfinely chopped
- ½ small bunch flat-leaf parsleyfinely chopped
- ½ small bunch chervilfinely chopped (optional)
RED LENTIL PURÉE
- 300g split red lentils
- 1 shallotfinely chopped
- 1 carrotgrated
- 2 cloves garliccrushed
- 1 sprig thyme
- 1 bay leaf
Nutrition: per serving
- kcal1049
- fat73g
- saturates34.1g
- carbs63.6g
- sugars21.2g
- fibre12.6g
- protein27.9g
- salt2g
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.
