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Fennel-and-cumin-roasted cauliflower with red lentil purée

Name: Fennel-and-cumin-roasted cauliflower with red lentil purée
Total time: 45 min
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; ½ small bunch, finely chopped; chervil ½ small bunch, finely chopped (optional); split red lentils 300g; shallot 1, finely chopped; carrot 1, grated; garlic 2 cloves, crushed; thyme 1 sprig; bay leaf 1

45 minutes
serves 4
Easy

The Falcon's hearty country cooking makes for perfect homemade comfort food – try this roasted cauliflower from the Herefordshire restaurant as an impressive vegetarian entertaining dish

Published: March 15, 2019 at 3:57 pm

*This recipe is gluten-free according to industry standards

Read our restaurant review of The Falcon here…

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

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.