Cauliflower Steak, Sun-Dried Tomato Pesto & Lentils.

SERVES 2

READY IN 50 MINUTES

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Roasted cauliflower steaks with a sun-dried tomato pesto and yogurt drizzled lentils.

I’m thoroughly enjoying being flexitarian at the moment, I am feeling so energised and bloat-free. How can you love plant-based food when you get to eat gorgeous dishes like this?!

Enjoy beautiful.

The Recipe

Ingredients

1 cauliflower

2 tbsp of olive oil

Salt and pepper

Pesto:

1 jar of sun-dried tomatoes

50g of pine-nuts

1 clove of garlic

2 tbsp of tomato concentrate

Lentils:

1 can of lentils

1/2 lemon juiced

100g yogurt

1 tbsp of tahini

Directions

Depending on the size of your cauliflower you should be able to get 2-3 steaks out of it. Allow them to be 1-2cm thick, slicing from the top of the cauliflower to the stalk. Break the rest of the cauliflower into florets and chop up the leaves.

Place the steaks in a roasting tray with the rest of the cauliflower florets and leaves, drizzle over the oil and roast at 200 °C for 40 mins.

While this is roasting blend the pesto ingredients together.

Rinse the lentils add a drizzle over olive oil, salt and half the lemon juice. Mix the rest of the lemon with the tahini and yogurt

Plate together