Try these vegetarian-friendly cauliflower steaks for a simple and healthy weeknight dinner or light lunch. This dish holds a deep delicious roasted flavour that's served with a colourful roasted pepper and hearty puy lentil salad.
Serves 4 - 15 mins to prepare and 25 mins to cook - 293 calories / serving
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
1/2 lemon, finely zested and juiced
1 tsp grainy mustard
1 x 250g pack ready to eat puy lentils
50g (2oz) rocket
50g (2oz) goat’s cheese, crumbled
Preheat the oven to gas 6, 200°C, fan 180°C.
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.
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.
Put the cauliflower steaks into the oven and roast for 10 minutes or until tender.
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.
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.
To serve, put a cauliflower steak onto each plate, top with some of the lentil salad and serve.
Recipe Courtesy of Tesco