An ideal recipe for #MeatFreeMonday
After making this recipe I am totally converted to cauliflower steak - they take flavours on so well and don't take long to roast in the oven whilst you're whipping up the rest of your trimmings.
Preheat the oven to 350 degrees F or 170°C. In a saucepan cook your lentils according to packet instructions until tender and drain when ready.
Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the "steak" shape. Drizzle over the olive oil and sprinkle turmeric and salt and pepper on the cauliflower and rub into the surface (you'll end up with yellowy fingers, sorry about that, but it's worth it).
Lay the cauliflower steaks on a lined baking sheet with foil or parchment and bake for 30 minutes or until tender.
Whilst your cauliflower is in the oven thinly slice the red onion and chop the kale into thin strips, removing the tough stems and stalks. In a separate pan add 1 tbsp olive oil and the garlic, cumin, fennel, coriander and red onion.
Sauté for 1-2 minutes until the onion turns translucent and the spices become fragrant. Add the kale and cook for 4-5 minutes until the kale wilts and softens. Pop a lid on your pan if you have one - it steams the kale and cooks it quicker.
When cooked remove the kale and onion from heat and add the drained lentils and most of the chopped parsley, keeping a handful for garnish. Stir until combined.
To serve, add a bed of lentils and kale to your plate with the cauliflower steaks on top, adding some fresh parsley to garnish. Season to taste with salt and pepper and serve with a wedge of lemon.