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🍽️ Roasted Cauliflower Steaks with Lentils and Plum Gravy

283 kcal · 30 min · 4 servings

Ingredients

• 150 g Beluga lentils
• 0.5 tsp ground cumin
• 1 cauliflower
• 3 tbsp olive oil
• 0.25 tsp paprika powder
• 0.25 tsp turmeric powder
• salt
• pepper
• 7 plums
• 1 red onion
• 1 tbsp soy sauce
• dried thyme
• 5 g blue poppy seeds (1 tsp)

Instructions

1. 1. Place the lentils in a pot.
2. 2. Cover them with boiling water in a 1:2 ratio.
3. 3. Add half of the ground cumin.
4. 4. Simmer over low heat for about 20 minutes.
5. 5. Remove the lentils from the heat when they are tender.
6. 6. Wash the cauliflower thoroughly.
7. 7. Remove the outer leaves.
8. 8. Cut the cauliflower into thick slices about 1 centimeter wide.
9. 9. Place the slices on a baking sheet lined with baking paper.
10. 10. Mix 2 tablespoons of oil with paprika powder, turmeric powder, salt, and pepper.
11. 11. Drizzle this spice mixture over the cauliflower slices.
12. 12. Preheat the oven to 200 degrees Celsius conventional heat.
13. 13. Bake the slices for 15 to 20 minutes.
14. 14. Wash the plums.
15. 15. Halve the plums and remove the pits.
16. 16. Cut the fruit into wedges.
17. 17. Peel the onion.
18. 18. Halve the onion and slice it into thin strips.
19. 19. Heat the remaining oil in a pan.
20. 20. Sauté the onion strips and plum wedges in it over medium heat for about 5 minutes.
21. 21. Deglaze the pan with soy sauce.
22. 22. Add 2 to 3 tablespoons of water.
23. 23. Let the sauce simmer for 2 minutes.
24. 24. Season the sauce with salt, pepper, and thyme.
25. 25. Season the cooked lentils with the remaining cumin, salt, and pepper.
26. 26. Remove the cauliflower steaks from the oven.
27. 27. Arrange the slices on four plates.
28. 28. Add the lentils to the plates.
29. 29. Drizzle the plum sauce over the dish.
30. 30. Sprinkle the dish with sesame seeds.

Nutrition per serving

• kcal: 283
• Protein: 15 g · Fett/Fat: 10 g · Carbs: 33 g