Cauliflower steaks with lentil and tomato sauce

Ingredients (serves 2)

• Cauliflower700 g
• Red lentils (dry)100 g
• Tinned tomatoes400 g
• Onion80 g
• Olive oil20 g

Also: Garlic, smoked paprika, oregano, parsley, salt, water

Method

1. Heat the oven to 220 °C (about 10 min) and line a tray with baking paper. Wash the cauliflower, remove the leaves and cut 2–3 cm slices through the middle; separate the rest into florets.
2. Put the slices and florets on the tray, brush with half the oil (10 g) and sprinkle with smoked paprika, oregano and a little salt.
3. Roast at 220 °C for 25 min, carefully turning the slices halfway, until the edges are browned and the stalk is easily pierced with a knife.
4. Meanwhile, finely chop the onion and garlic and rinse the lentils.
5. Heat the rest of the oil (10 g) in a pan over medium heat and fry the onion and garlic for 3–4 min, until soft.
6. Add the lentils, tomatoes and 250 ml water and salt lightly. Simmer over low heat for 20 min, stirring now and then, until the lentils are soft.
7. Spread the sauce over the plates, top with the cauliflower steaks and florets and sprinkle with parsley.