Roasted Cauliflower & Satay Sauce - CNM Natural Chef and Vegan Natural Chef

Roasted Cauliflower & Satay Sauce

Cumin Roasted Cauliflower with Lentils & Nutty Satay Sauce

Not only does this main course dish tick all the nutritional
boxes but roast a few cauliflowers and carve at the table to make a great
dinner party centre piece.
Protein comes from the lentils and nuts, essential fatty
acids are provided by the satay sauce, the cauliflower and lentils offer fibre
and also support liver function and hormone health while the lentils and onions
are prebiotic for a happy gut.
Servings: 2 people

Ingredients

Cauliflower

  • 1 large cauliflower
  • 3 tbsp ground cumin
  • 3 tbsp cold pressed extra virgin olive oil

Pickled Onion

  • 1 large red onion, skin removed & very finely sliced
  • 125 ml apple cider vinegar
  • 6 whole black peppercorns
  • 1 pinch sea salt
  • 1 small bay leaf

Satay Sauce

  • 1.5 inch piece of fresh ginger
  • 2 garlic cloves, crushed
  • Zest of 2 limes, juice of 1
  • 2 tsp maple syrup
  • 2 tbsp mild curry powder
  • 2 tbsp coconut aminos* Coconut aminos are a soy free alternative to soy sauce or tamari and can be purchased from most health food stores.

  • 6 tbsp crunchy nut butter, unsweetened
  • 300 ml coconut cream
  • 1 pinch sea salt

Lentils

  • 210 g puy (or green) lentils, rinsed and drained in cold water
  • 500 ml water
  • 25 g fresh coriander, roughly chopped
  • 15 g fresh mint, leaves only and finely sliced
  • 80 g mixed seeds
  • 60 ml cold pressed extra virgin olive oil
  • Juice of 1 lemon (approximately 30ml)
  • sea salt & black pepper to taste
  • 125 g watercress leaves to garnish

Instructions

  • Pre-heat the oven to 220C/200C Fan/ Gas 7
  • Start by pickling the onion. Place the ingredients into a small saucepan, gently heat until almost boiling. Turn off the heat and leave to sit for 20 minutes.
  • Prepare the cauliflower by mixing the oil and cumin a bowl, adding a pinch of salt and rub all over the cauliflower – for a more intense flavour let the cauliflower marinade for a couple of hours.
  • Place the cauliflower on a lined baking tray and bake for 20-25 minutes (depending on the size and shape of the cauliflower). To test if it’s cooked a cutlery knife should easily penetrate through the centre. Once cooked, turn off the oven and leave the cauliflower inside to keep warm in case you are still finishing off the other components.
  • Whilst the cauliflower is roasting, cook the lentils by placing them and the water in a small saucepan over a high heat and bring to the boil. Reduce to a medium heat and cover with a tight fitting lid and simmer for 20 minutes or until just tender. Drain.
  • Transfer the cooked lentils to a medium bowl, add the herbs, seeds, olive oil, lemon juice, herbs and season with salt and pepper, stir to combine.
  • For the satay sauce, simply place all the ingredients into a food processor and blend to create a relatively smooth, spoonable sauce.
  • To plate, place a handful of watercress on the plate, serve a large spoonful of lentils, add a portion of slice cauliflower, top with sauce and garnish with a few pickled onions.

Notes

Allergens: Nuts, Sesame seeds, Mustard (depending on brand of curry powder)
Notes: The satay sauce will keep refrigerated for 5 days. The pickled onions will keep in a sterilised air tight jar, chilled, for a couple of weeks. The cauliflower can be marinaded the day before and, if you are wanting to serve them are room temperature, the lentils can be cooked and dressed the day before although only add the mint before serving as it discolours over time.
CNM recommends the use of organic produce.
 

Recipe by Francesca Klottrup, chef and nutritionist, lecturer on the Natural Chef and Vegan Natural Chef Diploma Courses.

Photograph by Juliet Klottrup