Fennel-and-cumin-roasted cauliflower with red lentil purée

45 MINUTES | SERVES 4 | EASY |

cumin seeds 1 tsp

fennel seeds 1 tsp

celery salt 1 tsp

cauliflowers 2 medium, cut into 4 x 21/2cmthick steaks (use the off-cuts for soup)

rapeseed oil 3 tbsp, plus extra for the cauliflower

butter 250g golden sultanas 70g hazelnuts 70g, toasted and roughly chopped baby capers 4 tsp tarragon 1/2 small bunch, finely chopped chives 1/2 small bunch, finely chopped flat-leaf parsley 1/2 small bunch, finely chopped

chervil 1/2 small bunch, finely chopped (optional)

RED LENTIL PURÉE split red lentils 300g shallot 1, finely chopped carrot 1, grated garlic 2 cloves, crushed thyme 1 sprig bay leaf 1

• Put the lentil purée ingredients into a large pan and top up with enough cold water to cover. Cook over a medium heat for 15-20 minutes, stirring regularly so it doesn’t catch, until it is a thick purée consistency and the lentils are cooked. Keep warm. • Heat the oven to 200C/fan 180C/gas 6. Mix together the cumin and fennel seeds, and the celery salt, then stir 1 tsp of this into the lentil purée. Lightly oil the cauliflower steaks, then use the remaining spice mix to season them, patting to coat.

• Heat the rapeseed oil in a large frying pan, then cook the cauliflower steaks, in batches, for 6-8 minutes, turning halfway, until really golden and caramelised. Transfer to a tray and put into the oven for 15 minutes.

• Add the butter to the pan and, once foaming, add the sultanas, hazelnuts and capers, and cook for 1 minute. Stir in the chopped herbs.

• To serve, spoon some of the lentil purée onto 4 plates. Top each with a cauliflower steak, then spoon over the capers, nuts and herbs, finishing with a drizzle of the butter.

PER SERVING 1,049 KCALS | FAT 73G SATURATES 34.1G | CARBS 63.6G | SUGARS 21.2G FIBRE 12.6G | PROTEIN 27.9G | SALT 2G