This recipe has been by far my most popular post to Instagram to date, which I am hugely surprised as well as absolutely thrilled about. And that's primarily because it's not a smoothie, which are the things that usually get likes on Instagram. But instead now my most liked photo is of a delicious savoury main course. Totally winning.
This is a mash up of two recipes I tried for cauliflower steaks after I got inspired to make them - one from McKel Hill at Nutrition Stripped who served hers as with an Asian inspired mint chutney, and Natasha Corrett at Honestly Healthy's Middle Eastern Cauliflower Steak with lentils.
I've taken the best of both and brought them together in this delicious recipe. I also added fennel seeds as I am totally obsessed with the licorice flavour and just a little shake really lifts the kale and lentils.
I am totally converted to cauliflower steak now - they take flavours on so well and don't take long to roast in the oven whilst you're whipping up the rest of your trimmings.
Go forth and enjoy a steak with a difference!
PREP TIME: 10 minutes
COOK TIME: 30 minutes - bake the steaks whilst you whip up the lentils
FOR THE CAULIFLOWER STEAKS
- 1 medium head cauliflower
- 2 tablespoons olive oil
- ½ teaspoon ground turmeric
- salt and pepper to taste
FOR THE KALE LENTILS
- 120g cooked lentils
- 1 clove garlic crushed
- 2 tbsp olive oil
- ¼ tsp ground coriander
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ red onion
- 200g kale
- handful of fresh parsley
- lemon wedges to serve
- Salt and pepper to taste
1. Preheat the oven to 350 degrees F or 170°C.
2. In a saucepan cook your lentils according to packet instructions until tender and drain when ready.
3. Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the "steak" shape. Drizzle over the olive oil and sprinkle turmeric and salt and pepper on the cauliflower and rub into the surface (you'll end up with yellowy fingers, sorry about that, but it's worth it).
4. Lay the cauliflower steaks on a lined baking sheet with foil or parchment and bake for 30 minutes or until tender.
5. Whilst your cauliflower is in the oven thinly slice the red onion and chop the kale into thin strips, removing the tough stems and stalks. In a separate pan add 1 tbsp olive oil and the garlic, cumin, fennel, coriander and red onion.
6. Sauté for 1-2 minutes until the onion turns translucent and the spices become fragrant. Add the kale and cook for 4-5 minutes until the kale wilts and softens. Pop a lid on your pan if you have one - it steams the kale and cooks it quicker.
7. When cooked remove the kale and onion from heat and add the drained lentils and most of the chopped parsley, keeping a handful for garnish. Stir until combined.
8. To serve, add a bed of lentils and kale to your plate with the cauliflower steaks on top, adding some fresh parsley to garnish. Season to taste with salt and pepper and serve with a wedge of lemon.