Roasted Cauliflower and Lentil Recipe

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

  • 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


*This recipe is gluten-free according to industry standards

Read our restaurant review of The Falcon here…



  • 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)


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


  • 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.

Check out more of our best vegetarian entertaining ideas here...

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Nutritional Information

  • Kcals 1049
  • Fat 73g
  • Saturates 34.1g
  • Carbs 63.6g
  • Sugars 21.2g
  • Fibre 12.6g
  • Protein 27.9g
  • Salt 2g