Ingredients
MetricCupsCupsMetric
1 cauliflower
1 clove garlic sliced
2 tbsp sunflower oil
¼ tsp ground coriander
½ tsp cumin seeds
1 lemon juice
large pinch salt
3 tbsp water
½ red onion
100g cavolo nero
20g parsley
250g cooked lentils
Dressing:
140g yoghurt
pinch salt
1 tsp brown rice vinegar
Optional: sumac
1 cauliflower
1 clove garlic sliced
2 tbsp sunflower oil
¼ tsp ground coriander
½ tsp cumin seeds
1 lemon juice
large pinch salt
3 tbsp water
½ red onion
100g cavolo nero
20g parsley
250g cooked lentils
Dressing:
140g yoghurt
pinch salt
1 tsp brown rice vinegar
Optional: sumac
Method
- Chop the bottom from the cauliflower and slice into 4 thick steaks – try to keep the florets joined together.
- In a large frying pan heat the 1 tbsp sunflower oil, sliced garlic, spices and lemon juice for 1-2 minutes until the garlic starts to sizzle
- Place the steaks into the pan, add the water and cover for 3 minutes until they are soft and there is steam in the pan.
- Remove the lid and leave for another 3 minutes. Then flip the steaks over and leave for another 3 minutes till they are golden brown on both sides. Remove from the heat.
- Thinly slice the red onion and chop the cavolo nero into thin strips. In a separate pan add 1 tbsp. sunflower oil and the red onion.
- Sauté for 1-2 minutes until the onion turns translucent. Add the cavolo nero and cook for another minute till it softens.
- Remove from heat and add the lentils and chopped parsley.
- Make the dressing by mixing all ingredients until well combined.
- To serve, add a bed of lentils and cavolo nero with two cauliflower steaks on the top. Drizzle with the dressing and garnish with cracked pepper and sumac.
- Chop the bottom from the cauliflower and slice into 4 thick steaks – try to keep the florets joined together.
- In a large frying pan heat the 1 tbsp sunflower oil, sliced garlic, spices and lemon juice for 1-2 minutes until the garlic starts to sizzle
- Place the steaks into the pan, add the water and cover for 3 minutes until they are soft and there is steam in the pan.
- Remove the lid and leave for another 3 minutes. Then flip the steaks over and leave for another 3 minutes till they are golden brown on both sides. Remove from the heat.
- Thinly slice the red onion and chop the cavolo nero into thin strips. In a separate pan add 1 tbsp. sunflower oil and the red onion.
- Sauté for 1-2 minutes until the onion turns translucent. Add the cavolo nero and cook for another minute till it softens.
- Remove from heat and add the lentils and chopped parsley.
- Make the dressing by mixing all ingredients until well combined.
- To serve, add a bed of lentils and cavolo nero with two cauliflower steaks on the top. Drizzle with the dressing and garnish with cracked pepper and sumac.
Roasted Asian Miso Aubergine
by
Natasha Corrett
-
Jun 23, 2016
Roasted Carrot and Feta Salad
by
Natasha Corrett
-
Jul 8, 2016
No Comment