Tandoori cauliflower steaks with lentils and mint yogurt

Ingredients

For 1 serving

• Cauliflower300 g
• Plain nonfat yogurt120 g
• Paprika1 teaspoon
• Garam masala1 teaspoon
• Garlic1 clove
• Cooked lentils130 g
• Mint5 g
• Lemon juice1 teaspoon
• Sunflower oil2 teaspoons
• Red onion30 g
• Saltto taste

Contains: lactose,

In season: October – March

Method

1. Preheat a conventional oven to 220 °C and line a tray with baking paper.
2. Remove the outer leaves of the cauliflower and cut it through the centre into slices about 2 cm thick, keeping the core so they stay whole. Grate the garlic and mix it with half the yoghurt, the paprika, garam masala, sunflower oil and a pinch of salt.
3. Brush the cauliflower slices on both sides with the marinade, lay them on the tray and roast for 25 minutes, turning halfway, until golden at the edges and tender when pierced with a knife.
4. Meanwhile finely chop the red onion and warm the cooked lentils in a small pan over medium heat for 3–4 minutes with a splash of water, until piping hot; dress them with the red onion, lemon juice and a pinch of salt.
5. Mix the remaining yoghurt with the chopped mint and serve the cauliflower steaks on the lentils with the mint yoghurt.