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Cauliflower Steak, Lentil Salad & Tahini Yogurt

Cauliflower Steak, Lentil Salad & Tahini Yogurt

Rating
3.55rating out of 5

(412 reviews from our customers)

Prep Time

45 min

Cuisine

Middle Eastern

Get ready for a new kind of steak. You'll smother cauliflower steaks in punchy ras el hanout before roasting until charred and deliciously tender. Serve on a warm lentil salad with creamy tahini dressing.

Prep Time

45 min

Cuisine

Middle Eastern

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Puy-style-lentils
75g puy-style lentils
dried-cranberries
2 bags of dried cranberries (60g)
Red-chilli
1 red chilli
Cauliflower
1 cauliflower
Spring-onion
2 spring onions
cumin-seeds
1 tsp cumin seeds
Ras-el-hanout
1 tbsp ras el hanout
quinoa
70g quinoa
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Coconut yoghurt
1 coconut yoghurt pot (80g)
chantenay carrots
160g chantenay carrots
Tahini
1 tahini sachet (15g) †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 75g puy-style lentils
  • 1 bag of dried cranberries (30g)
  • 1 red chilli
  • 1 cauliflower
  • 1 spring onion
  • 1 tsp cumin seeds
  • 1 tbsp ras el hanout
  • 70g quinoa
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • coconut yoghurt (80g)
  • 160g chantenay carrots
  • 1 tahini sachet (15g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 585 kJ
139 kcal
2581 kJ
614 kcal
Fat
of which saturates
4.6 g
2.4 g
20.4 g
10.4 g
Carbohydrate
of which sugars
18.8 g
8.4 g
82.9 g
37.2 g
Fibre 3.4 g 14.8 g
Protein 5.2 g 23.1 g
Salt 0.65 g 2.87 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
75g puy-style lentils
puy-style lentils
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
1 red chilli
red chilli
1 cauliflower
cauliflower(100%)
1 spring onion
spring onion
1 tsp cumin seeds
cumin seeds
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
70g quinoa
quinoa(100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
coconut yoghurt (80g)
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
160g chantenay carrots
chantenay carrots
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens
  • Allergens highlighted by † (celery, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the puy-style lentils and quinoa in a sieve under cold running water

Add the lentils, quinoa and Knorr vegetable stock cube[s] to a pot with 500ml [900ml] cold water

Bring to the boil over a high heat then reduce to medium and cook for 25 min or until the water has absorbed and both are tender

2 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Meanwhile, slice the cauliflower into 2 [4] 1-inch steaks (use the middle part as it’s larger!)

Chop the remaining cauliflower into florets and set aside for later

Combine the ras el hanout and half the coconut yoghurt in a bowl and season with a pinch of salt – this is your yoghurt marinade

3 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Trim the Chantenay carrots, then slice them in half lengthways

Add the cauliflower florets, halved Chantenay carrots and cumin seeds to one side of a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up

4 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Add the cauliflower steaks to the other side of the baking tray and spread evenly with the yogurt marinade

Put the tray in the oven for 12-15 mins or until golden and tender

5 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Whilst the vegetables are cooking, trim, then slice the spring onions

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

6 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Combine the remaining coconut yogurt with the tahini, 1 tsp [2 tsp] cold water and a pinch of salt and pepper – this is your tahini dressing

7 2482 - Cauliflower Steak, Lentil Salad & Tahini Yogurt

Once the lentils and quinoa are cooked, add the sliced spring onion, dried cranberries, roasted carrotscauliflower florets and half the red chilli (can't handle the heat? Go easy!) to the pot

Add a drizzle of olive oil, season with a generous pinch of pepper and give everything a good mix up – this is your warm lentil & roasted vegetable salad

8

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Serve the cauliflower steaks over the warm lentil & roasted vegetable salad

Drizzle the tahini dressing all over and garnish with the remaining chilli (not a fan of spice? Just add a little!)

Enjoy!

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