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.
Serves 2
Ready in 50 minutes
Good For Christmas, Easter, Girls night in, Lunch, Student friendly, Sunday roast
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
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
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
close