Cauliflower Steak with Lentil Sauce
This cauliflower steak with lentil sauce is a comforting, nourishing and versatile flexitarian main dish that works just as well for plant-based meals as it does for mixed diets. Thick slices of cauliflower are pan-charred until golden, then gently braised in a creamy, mustard & lentil sauce that adds richness, protein and depth of flavour.
Naturally gluten-free and high in fibre, this dish can easily be adapted to be fully vegan by using a plant-based cream, while still remaining satisfying and filling. Lentils provide plant protein and slow-release energy, making this an ideal choice for meat-free Mondays, weeknight dinners or relaxed weekend meals. Serve it with mashed potatoes, steamed rice, boiled buckwheat or just crusty bread to soak up the sauce.
Ingredients
Method
- Cut the cauliflower into 1.5 cm thick steaks (reserve any trimmings for another use).
- Brush the steaks with olive oil and season lightly with salt.
- Heat a griddle pan over medium-high heat and cook the cauliflower on both sides until lightly charred and golden. Set aside.
- Meanwhile, heat a little olive oil in a large pan and sauté the onion for 5 minutes, until soft.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the lentils, both mustards and the vinegar or lemon juice. Cook for a minute, then pour in the cream. Season to taste.
- Nestle the cauliflower steaks into the sauce, cover with a lid and cook gently until the cauliflower is tender and fully cooked. Add a splash of water if the sauce becomes too thick.
- Scatter on top the chopped parsley just before serving.