Herb-Infused Roast Cauliflower Steak with French Puy Lentil & Wild Mushroom Ragù

Prep Time: 40-45 minutes
Serves: 2

Ingredients:

• 1 large head of cauliflower, trimmed and cut into 2 thick "steaks"

• 250g cooked French Puy lentils

• 200g wild mushrooms (chanterelles, porcini, oyster, ceps, black trompettes, or chestnut/button mushrooms), washed and roughly sliced

• 2 medium carrots, peeled and diced

• 100g peas (fresh or frozen)

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil (plus more for roasting cauliflower)

• 1 tbsp balsamic vinegar

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• 500ml vegetable stock

• Salt and freshly ground black pepper

• Fresh parsley or thyme sprigs (for garnish, optional)

For the Herb Infusion:

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme leaves

• 1 garlic clove, minced

Instructions:

1. Prepare the Herb-Infused Cauliflower Steaks: Preheat your oven to 200°C (180°C fan) / 400°F.
   In a small bowl, combine the olive oil, rosemary, thyme, minced garlic, salt, and freshly ground black pepper.
   Drizzle the herb-infused olive oil mixture over the cauliflower steaks, ensuring they are well coated.
   Place the steaks on a baking tray lined with parchment paper and roast in the preheated oven for about 25–30 minutes, flipping halfway through, until golden and tender. For extra flavour, you can drizzle a little balsamic vinegar over the cauliflower halfway through roasting.

2. Cook the Ragù: While the cauliflower is roasting, heat 1 tbsp of olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 4–5 minutes until softened and fragrant.

3. Add Carrots and Mushrooms: Stir in the diced carrots and cook for another 5 minutes until they start to soften. Add the wild mushrooms and cook for 5–7 minutes, allowing the mushrooms to release their moisture and brown nicely.

4. Simmer the Ragù: Add the cooked French Puy lentils and vegetable stock to the pan. Stir in the balsamic vinegar and thyme. Bring the mixture to a simmer and reduce for 10–15 minutes, or until most of the liquid has evaporated, allowing the ragù to thicken slightly. Season with salt and pepper to taste.

5. Serve: Once the cauliflower steaks are roasted and golden, remove them from the oven and let them rest for a moment.
   Serve the lentil and mushroom ragù onto the plate, then place the roasted cauliflower steaks on top. Garnish with fresh parsley or thyme sprigs for an added pop of colour and freshness.

Nutritional Breakdown (per portion)

Calories: 518 kcal

Macronutrients:

• Protein: 23g

• Fat: 18g

  • Saturated Fat: 2g

• Carbohydrates: 58g

  • Fibre: 20g

  • Sugars: 15g

• Salt: 1.2g

Micronutrients:

• Vitamin A: 209% of the daily recommended intake (from carrots and cauliflower)

• Vitamin C: 77% of the daily recommended intake (from cauliflower, peas, and mushrooms)

• Vitamin K: 28% of the daily recommended intake (from cauliflower and mushrooms)

• Folate: 28% of the daily recommended intake (from lentils and peas)

• Iron: 21% of the daily recommended intake (from lentils, peas, and mushrooms)

• Potassium: 21% of the daily recommended intake (from cauliflower, peas, and mushrooms)

• Magnesium: 16% of the daily recommended intake (from lentils, peas, and mushrooms)

• Calcium: 9% of the daily recommended intake (from cauliflower and lentils)

• Phosphorus: 15% of the daily recommended intake (from lentils and mushrooms)

Key Benefits:

• High in fibre: This dish is rich in dietary fibre, thanks to the cauliflower, lentils, carrots, and peas, which supports digestion and overall gut health.

• High in protein: With 23g of protein, the lentils and cauliflower offer a solid plant-based protein source.

• Rich in vitamins and minerals: The combination of cauliflower, mushrooms, lentils, and peas provides a well-rounded supply of essential vitamins (A, C, K) and minerals (iron, magnesium, potassium) to support your immune system, skin health, and overall wellbeing.