Looking to shake up your mid week recipes? You gotta try these Cauliflower Steaks with Polenta and Lentil Ragu from Rebel Recipes by Niki Webster. So so good!
INGREDIENTS – Serves 4
1 small cauliflower, sliced into 2.5cm thick steaks
a drizzle of olive oil
sea salt flakes and freshly ground black pepper
For the lentil ragu
2 tablespoons extra virgin olive oil 1 large onion, nely chopped
4 garlic cloves, sliced
100g dark green or puy lentils, rinsed thoroughly
11⁄2 teaspoons vegan bouillon juice of 1⁄2 lemon
1 tablespoon balsamic glaze
For the polenta
100g instant polenta
2 tablespoons coconut yoghurt or coconut cream
1 tablespoon extra virgin olive oil 11⁄2 teaspoons sea salt flakes 100ml plant-based milk of choice a pinch of ground white pepper
1 thyme sprig, leaves picked
2 tablespoons nutritional yeast flakes
2 teaspoons vegan Worcestershire sauce
a drizzle of balsamic glaze dried chilli flakes
Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Arrange the cauliflower steaks in a single layer in a large roasting tray. Toss with olive oil and sea salt. Roast in the oven for 20 minutes, then give them a turn. Continue to roast for a further 20 minutes, or un l the cauliflower is cooked and golden brown. Remove from the oven.
Meanwhile, prepare the lentil ragu. In a saucepan, heat the oil and fry the onion over a medium-low heat for 10 minutes until so and beginning to brown. Add in the garlic and fry for a further minute. Add the len ls, the bouillon and 500ml of water. Stir well to combine. Turn up the heat and bring to the boil, then continue to boil for 10 minutes.
Turn the heat to low, cover the pan with a lid and simmer for 15 minutes. Finally, add in the lemon juice and balsamic glaze, drizzle with olive oil and season well. Stir to combine.
Next, make the polenta. If using instant polenta, heat 400ml of water in a saucepan and bring to the boil. Slowly add the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat. Allow to cool a little.
Add the polenta, yoghurt, oil, salt, milk, pepper, thyme, yeast and Worcestershire sauce to a food processor or blender and blitz into a smooth and creamy consistency.
To serve, pour the creamy polenta into bowls or onto plates. Then spoon on the lentils and top with the cauliflower steaks. Add a drizzle of balsamic glaze, and a pinch each of sea salt flakes and chilli flakes.
Recipe: Rebel Recipes by Niki Webster is published December 26th (Bloomsbury, RRP £26). Photos: Kris Kirkham.