Name: Cauliflower Steaks with Capers, Chard and Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 tbsp capers; 300 g/10½ oz chard, stalks removed and shredded; 4 garlic cloves, finely sliced; 2 medium-large cauliflowers; 50 g/1¾ oz/⅔ cup flaked/sliced almonds, toasted; juice of ½ lime; lemon wedges, to serve; sea salt and freshly ground black pepper; 6 tbsp buttermilk or plain yogurt; 3 tbsp olive oil; 750 ml/26 fl oz/3 cups vegetable stock (optional); 200 g/7 oz/heaped 1 cup Puy lentils

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

If you’ve not cooked cauliflower steaks before now is the time. They are great vegetables to hold their own when roasted and served with tangy capers, earthy chard and meaty Puy lentils – this makes a truly delicious meal to tuck into.

Ingredients

200 g/7 oz/heaped 1 cup Puy lentils
750

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas 6. Rinse the lentils and put in a large saucepan. Cover with the stock, if using, or the same quantity of water. Bring to the boil over a high heat, then reduce the heat to medium-low and simmer for 20–25 minutes until tender. Drain and keep hot.

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Ingredients

Method

Part of