1 clove of Garlic
Juice of a Lemon
Salt & Pepper
Sides of choice, I went for:
'Zest' basil Pesto
Roasted seasonal vegetables
Chop the vegetables you have chosen to serve with the cauli steak, drizzle in olive oil, salt and pepper and roast in the oven.
Cook your lentils - I usually use dry lentils however this time I used 'Merchant Gourmet' Puy Lentils which come in a sachet in the supermarket.
Just add a splash of water to your pan and heat through - they only take a couple of minutes.
Slice your cauliflower lengthways (approx. 1 inch thick).
Blanch in hot water for a couple of minutes to soften slightly.
Add the olive oil and chopped garlic to a pan, stir fry before adding your cauliflower.
Sprinkle over the spices and squeeze on the lemon. Pan fry the cauli steak for around 5 minutes, flipping throughout.
Once it looks golden, however still has a slight crunch, it is ready to serve.
Plate up with your choice of sides and enjoy!