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Fennel-and-cumin-roasted cauliflower with red lentil purée
Published: March 15, 2019 at 3:57 PM
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Serves 4
Easy
Total time: 45 mins
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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
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*This recipe is gluten-free according to industry standards
Read our restaurant review of The Falcon here...
Ingredients
Nutrition
-
1 tsp cumin seeds
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1 tsp fennel seeds
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1 tsp celery salt
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2 medium cauliflowers
cut into 4 x 21/2cm- thick steaks (use the off-cuts for soup)
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3 tbsp rapeseed oil
plus extra for the cauliflower
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250g butter
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70g golden sultanas
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70g hazelnuts
toasted and roughly chopped
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4 tsp baby capers
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½ small bunch tarragon
finely chopped
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½ small bunch chives
finely chopped
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½ small bunch flat-leaf parsley
finely chopped
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½ small bunch chervil
finely chopped (optional)
RED LENTIL PURÉE
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300g split red lentils
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1 shallot
finely chopped
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1 carrot
grated
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2 cloves garlic
crushed
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1 sprig thyme
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1 bay leaf
Nutrition: per serving
- kcal1049
- fat73g
- saturates34.1g
- carbs63.6g
- sugars21.2g
- fibre12.6g
- protein27.9g
- salt2g
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Method
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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.
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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.
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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.
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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.
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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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