Mustard Roasted Cauliflower 'Steaks'
with lentils, peas and spinach

Name: Mustard Roasted Cauliflower 'Steaks'
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup French / Green lentils, dried; 4 cloves Garlic, minced; 1 Onions, diced; 1 Tbsp Cooking oil; 2 to 4 cups Vegetable broth; 4 oz Frozen peas; 1 tsp Dried thyme; 4 oz Baby spinach; 2 Tbsp Shallots, minced; 1 head Cauliflower, sliced into "steaks"; 1/2 tsp Dried thyme; 1 Lemons, juice & wedges; 1 Tbsp Capers (opt); 1 Tbsp Dijon mustard; 1/4 cup Creme fraiche

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

This dish is an absolute crowd pleaser and also super simple to make. Make it extra indulgent with a few more scoops of dairy.

Proteins

Beans, lentils

Cuisines

European - French

Ingredients

Metric

Servings:

Lentils, Peas, & Spinach:

French / Green lentils, dried - 1 cup
Garlic - 4 cloves , minced
Onions - 1 , diced
Cooking oil - 1 Tbsp
Vegetable broth - 2 to 4 cups
Frozen peas - 4 oz
Dried thyme - 1 tsp
Baby spinach - 4 oz

Mustard Roasted Fish:

Shallots - 2 Tbsp , minced
Cauliflower - 1 head , sliced into "steaks"
Dried thyme - 1/2 tsp
Lemons - 1 , juice & wedges
Capers (opt) - 1 Tbsp
Dijon mustard - 1 Tbsp
Creme fraiche - 1/4 cup

Prep

Lentils – Give them a quick rinse, and soak in 3x the amount of water the night before or morning of cooking
Garlic / Onions / Shallots / Cauliflower - Prep as directed

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Make

Preheat oven to 425F (218C) degrees
Heat a >3.5 quart (3.3 liters) Dutch oven over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then minced garlic to heated oil. Add diced onions with a dash of salt. Sauté for 3 minutes, until softened and translucent
Add drained lentils and then add 2 cups (472 ml) of stock / broth if you soaked them overnight or 3 cups (705 ml) of stock if not soaked. Add 1 tsp. (5 ml) thyme and 1⁄2 tsp. (2.5 ml) kosher salt. Cover and bring to a boil. Simmer uncovered for 10 minutes if lentils were soaked, 25 to 30 minutes if not soaked
Mix together 1⁄2 tsp. (2.5 ml) dried thyme, shallots, 1 tbs. (15 ml)lemon juice, capers, Dijon mustard, and crème fraiche with 1⁄4 tsp. (1.25 ml) kosher salt
Place cauliflower into a baking pan. Sprinkle with salt and pepper and then cover with mustard mixture. Bake in oven for 12 to 15 minutes
Check if lentils have absorbed all their liquid. Add peas and spinach. Cook for another 2 to 3 minutes and then season to taste with salt and pepper
Enjoy cauliflower with lemon wedges. The mustard / crème fraiche turns into a natural sauce. Serve over lentils

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