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Roasted cauliflower with spiced lentil Dahl

By Steven Pott, head chef at Farlam Hall Country House Hotel in Cumbria

Method

  1. For the lentil dahl - In a heavy bottom pot, sweat the vegetables off in oil over a medium heat until softened, then add all spices, stirring to coat the vegetables and release the oils (about two minutes). Add the lentils and coat in spices and vegetables, add the stock to cover and turn the heat down allow to cook for 15-20 minutes, or until the lentils are soft and have absorbed the liquid. Remove from the heat and add the coriander. Season to taste and keep warm, or cool down to use another day.
  2. For the sauce - In a medium saucepan sweat off the vegetables until soft in oil then add the spices. Repeat as with the dahl. Add the stock and reduce by half then add the tin of coconut milk. Bring to boil then reduce heat and simmer for 10 minutes. Remove from the heat and liquidise and pass though fine sieve. Season to taste and keep warm.
  3. For the pickle - Put all ingredients in a saucepan except for the carrot, bring them to boil and then take off the heat. For the carrot, you can either slice it lengthways on a mandolin or cut thinly into rounds. Once cut pour the pickle liquor over and allow to cool.
  4. For the cauliflower - Cut the cauliflower into equal size steaks from the middle of cauliflower. (Keep the trim for Sunday lunch or a soup). Roast the spices off in a dry hot pan for 1-2 minutes to release the oil from spices, then remove from heat. Brush the cauliflower with the oil and sprinkle the spices over both sides. In a medium heat pan add a little oil and colour both sides. Add two tablespoons of water and place in the oven at 180°C for 10-15 minutes or until just soft.
  5. Serve with fried pak choi and naan breads.