*This recipe is gluten-free according to industry standards
Ingredients
- cumin seeds 1 tsp
- fennel seeds 1 tsp
- celery salt 1 tsp
- cauliflowers 2 medium, cut into 4 x 21/2cm- thick steaks (use the off-cuts for soup)
- rapeseed oil 3 tbsp, plus extra for the cauliflower
- butter 250g
- golden sultanas 70g
- hazelnuts 70g, toasted and roughly chopped
- baby capers 4 tsp
- tarragon ½ small bunch, finely chopped
- chives ½ small bunch, finely chopped
- flat-leaf parsley ½ small bunch, finely chopped
- chervil ½ small bunch, finely chopped (optional)
RED LENTIL PURÉE
- split red lentils 300g
- shallot 1, finely chopped
- carrot 1, grated
- garlic 2 cloves, crushed
- thyme 1 sprig
- bay leaf 1
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 1049
- Fat 73g
- Saturates 34.1g
- Carbs 63.6g
- Sugars 21.2g
- Fibre 12.6g
- Protein 27.9g
- Salt 2g
