Roast-Spiced Cauliflower Steaks with Lentil Gravy and Crispy Kale

Ingredients

• 1 large cauliflower
• 400 g tinned green lentils
• 150 g kale
• 300 ml vegetable stock
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 tbsp soy sauce

Method

1. 1

   Preheat the oven to 210°C/190°C fan. Slice the cauliflower into 4 thick steaks from the centre. Mix the paprika, cumin and 2 tbsp oil, then brush over both sides of each steak.

2. 2

   Place on a lined baking tray and roast for 25-30 minutes, flipping halfway, until deeply golden and tender.

3. 3

   Meanwhile, drain the lentils and combine in a saucepan with the vegetable stock and soy sauce. Simmer for 10 minutes, then use a potato masher to partially crush the lentils into a thick gravy consistency.

4. 4

   Toss the kale in 1 tbsp oil, spread on a tray and roast for the final 8 minutes alongside the cauliflower until crispy.

5. 5

   Spoon the lentil gravy onto plates, top with a cauliflower steak and pile crispy kale alongside.