Cauliflower Steaks with Creamy Polenta & Green Lentil Ragu

Cauliflower steaks are roasted until tender and served with a zingy lentil ragu for an immensely satisfying plant-based meal.

20 minutes prep, 50 minutes cook

Serves 4

Ingredients

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, finely chopped

4 garlic cloves, sliced

100g dark green or puy lentils, rinsed thoroughly

1 1⁄2 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

1 1⁄2 teaspoons sea salt flakes

100ml plant-based milk of choice

A pinch of ground white pepper

1 thyme sprig, leaves

2 tablespoons nutritional yeast flakes

2 teaspoons vegan Worcestershire sauce

To top:

A drizzle of balsamic glaze

Dried chilli flakes

Method

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 until 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 soft and beginning to brown. Add in the garlic and fry for a further minute.

Add the lentils, 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 on 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.