Cooking with simple plant ingredients to create something elegant and festive might be my new favourite thing to do. This cauliflower steak with pesto dressed lentils and a lemon and garlic creme fraiche topped with greens and toasted pumpkin seeds serves as the main course in my at home New Year’s three course menu. It’s full of fresh flavours and earthy tones with a little zing from the garlic and zest from the lemon. It’s simple but looks like a restaurant dish (if I may say that myself) and that’s partly because it is inspired by a meal I had in New York at Plant Food and Wine. It’s a dish I hope you will enjoy and can treat some friends and family to. If not for New Year’s than maybe later on this year for a dinner party when hopefully those are on the cards again. Wishing you all a beautiful New Year celebration if this is the time of year you celebrate it and if not I hope you enjoy the dish nevertheless!

Malin x

 

PS. For the starter in my New Year’s menu I am making this tangy salad with rocket and persimmon and to finish off these cider poached pears with a ginger sauce, cream and caramelised nuts. Hope you find it inspiring!

Cider Poached Pears with Ginger Sauce and Caramelised Nuts

Makes 2 servings.

INGREDIENTS:

For the lentils:

0,25 cup dry beluga lentils

0,25 tsp stock powder

0,5 cup water

1 Bay leaf

1 tbsp basil pesto

For the cauliflower:

1 head of cauliflower

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

For the sauce:

5 tbsp vegan creme fraiche or sour cream

Zest from 0,5 lemon

1 tbsp lemon juice

0,5 garlic clove, minced

Top with:

1 tbsp basil pesto

2 handfuls mild watercress

Small handful pea shoots

3 tbsp pumpkin seeds

METHOD:

Preheat the oven to 200 degrees celsius fan assisted.

Rinse and drain your lentils. Then bring them to a boil in the water along with the stock powder and bay leaf. Reduce to a simmer once boiling and cook until the water has evaporated, this should take roughly 20 minutes. Check o your lentils throughout. If you find that the water evaporates too quickly and your lentils are still too hard add a little more water and return to a simmer until they are tender but still al dente. Once cooked take off the heat and mix through a tbsp of basil pesto.

While the lentils are cooking prepare the cauliflower. First remove the leaves and cut off the protruding part of the stem if it is sticking out the bottom. Then sit the cauliflower with the butt side down and cut it in half from top to bottom. Cut a “steak” slice from each half of the cauliflower, roughly 2 cm thick. The side florets will fall off as you cut, store these for another recipe. Place your two cauliflower slices on a baking dish without overlap. Drizzle with half the olive oil and season with salt and black pepper, Use your hand to spread the oil and seasoning across the slices and then turn them over. Repeat on the other side. Roast in the oven for 25-33 minutes (depending on the size of your cauliflower). Flip the slices over after 15 minutes and then check on them after 25 minutes. They should be slightly golden around the edges and soft enough to stick a knife through the stem when done.

While the cauliflower steaks roast toast your pumpkin seeds in a dry pan over medium heat until fragrant and golden. This takes 4-5 minutes. Shake them often. Once toasted transfer them into a small dish and set aside.

Also prepare the sauce by combining your vegan creme fraiche or sour cream with the lemon zest, lemon juice, garlic and a pinch of salt in a small mixing bowl. Set aside.

To serve divide the sauce between two plates and spread it into large circles using the back of a spoon. The circle should be large enough that it’s seen outside the cauliflower steak when it’s placed on top. Then create smaller circles with the pesto stirred lentils within the sauce circles. Place the cauliflower steaks on top and then spread half a tablespoon of pesto on each slice. Top with a small handful watercress each and some pea sprouts. Finish with a sprinkling of the toasted pumpkin seeds.

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