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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 1 onion thinly sliced
  • 2 garlic cloves chopped
  • 1 tin lentils drained and rinsed
  • 1 Tbsp Dijon mustard
  • 1 Tbsp grainy mustard
  • 1 Tbsp apple cider vinegar or lemon juice
  • 150 ml single cream or plant-based cream
  • 1 Tbsp chopped parsley
  • Salt and freshly ground black pepper
  • Olive oil for cooking

Method
 

  1. Cut the cauliflower into 1.5 cm thick steaks (reserve any trimmings for another use).
  2. Brush the steaks with olive oil and season lightly with salt.
  3. Heat a griddle pan over medium-high heat and cook the cauliflower on both sides until lightly charred and golden. Set aside.
  4. Meanwhile, heat a little olive oil in a large pan and sauté the onion for 5 minutes, until soft.
  5. Add the garlic and cook for 1 minute until fragrant.
  6. Stir in the lentils, both mustards and the vinegar or lemon juice. Cook for a minute, then pour in the cream. Season to taste.
  7. 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.
  8. Scatter on top the chopped parsley just before serving.