Roasted Cauliflower Steaks with Puy Lentil Salad

Cauliflower steaks are the new up and coming food on offer in our top restaurants. But you don’t need to go further than your local supermarket or greengrocers to recreate this restaurant-worthy dish. Caulis are packed with vitamin C, and in fact contain more of the vitamin per 100g, than oranges do, so it’s great for boosting your immune system too.  Something we all need in flu season.

This recipe can be vegetarian or vegan, just take away the goats cheese, or swap to a vegan greek style cheese alternative, if you are following a vegan diet.

And at less than 300 calories per serving, this is perfect for anyone what ever plan they are on!

Roasted Cauliflower Steaks with Puy Lentil Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Wilcock
• Total Time: 39 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Cauli is the new cool food on the block!

---

Ingredients

Scale 1x2x3x

1 large cauliflower or 2 small cauliflowers

4 tbsp extra-virgin olive oil

100g (3 1/2oz) roasted peppers (from a jar), drained and cut into thin strips

50g (2oz) sundried tomatoes, chopped

½ lemon, finely zested and juiced

1 tsp grainy mustard

1 x 250g pack ready to eat puy lentils

50g rocket

50g (2oz) goat’s cheese (or vegan greek style cheese alternative), crumbled

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Cut the cauliflower into 4 x 2·5cm (1in) thick steaks through the centre of the cauliflower. Reserve the excess cauliflower florets and break them into small bite-size pieces and set aside.
3. Heat 1 tbsp olive oil in a large frying pan, add 2 of the steaks and fry for 2-3 minutes each side or until golden on both sides. Set aside on a baking sheet. Repeat with the remaining cauliflower.
4. Put the cauliflower steaks into the oven and roast for 10 minutes or until tender.
5. Add a little more oil to the frying pan, add the reserved cauliflower florets and fry over a high heat for 2 minutes, shaking the pan constantly so they don’t burn. Add a splash of water to the pan to help steam them and cook until just tender. Tip into a large bowl.
6. Add the peppers and sundried tomatoes. Mix together the remaining olive oil, lemon zest and juice and mustard. Season well. Put the lentils in a bowl and pour over the dressing and mix together. Add the rocket and goat’s cheese and set aside.
7. To serve, put a cauliflower steak onto each plate, top with some of the lentil salad and serve.

• Prep Time: 14
• Cook Time: 25

Nutrition

• Calories: 293