This is a dish I developed a while back with the guys at Blancette in soho. Healthy, delicious, vegetarian and it looks amazing.
Enjoy the video - full recipe below.
Serves 2
For the cauliflower
½ large head of cauliflower cut into 1inch (2.5cm) thick slices.
100g goats cheese
1 tablespoon olive oil
For the lentils
1 carton of cooked green lentils drained and rinsed
10 black olives, roughly chopped
2 tablespoons capers, roughly chopped
½ shallot, finely chopped
A handful of parsley and coriander, (or any soft herb you like) shredded
½ lemon, juice only
1 tablespoon harissa if you like it hot, otherwise ½ tablespoon
1 tablespoons olive oil
1) Place the cauliflower slices on a baking tray, trickle over 1 tablespoon of olive oil, sprinkle over some salt and put in the oven at 220°C for around 20 minutes or until just softened and browned.
2) Combine all of the ingredients for the lentils, add a few twists of black pepper and check for seasoning. It may need a little more salt.
3) Cut the goats’ cheese into two equal slices and brown well either under a hot grill or using a blowtorch.
4) Arrange the cauliflower, lentils and goats’ cheese on a plate and trickle over a little of the bright red oil from the harissa. Some brands don't have enough oil for this. Don't worry, it looks great anyway.