Cauliflower & Lentils

  • 2 litres Simon Gault Home Cuisine Vegetable Stock
  • 400g cauliflower, stalks removed and cut into small florets
  • 6 cups Simon Gault Home Cuisine Vegetable Stock
  • 1 cup puy lentils (optional)
  • 60ml coconut vegetable or canola oil, which every you prefer
  • 1 cup horopito black pepper sauce
  • 2 red fresh chilli seeds removed and finely sliced
  • 1 small bunch coriander, roughly chopped
  • 1 small bunch flat leaf parsley, roughly chopped

Horopito Black Pepper Sauce

  • 3 tbsp cracked black pepper
  • 1/2 cup curry leaves
  • 5 tbsp butter
  • 5 shallots minced
  • 5 garlic cloves peeled and minced
  • 1 red chilli chopped
  • 1 tbsp Simon Gault Home Cuisine Kiwi Seasoning
  • 3 tbsp soya bean paste
  • 5 tbsp dark soy sauce
  • 5 tbsp oyster sauce
  • 5 tbsp coconut sugar
  • 1 cup Simon Gault Home Cuisine Fish Stock

Cauliflower & Lentils

Serve immediately as a side dish or on a serving platter and garnish with fresh chilli, coriander and parsley

Serves  4

Print Recipe

Cooking time
  1. In a medium pot bring 2 litres of Simon Gault Home Cuisine vegetable stock to the boil, add cauliflower and cook until just cooked, approximately 6-8 minutes. Drain off and set aside.
  2. In medium pot add 6 cups of Simon Gault Home Cuisine vegetable stock and Puy lentils, bring to the boil with a lid on the pot and cook for 18-20 minutes, until just soft. Drain well and set aside.
  3. In a large non-stick frying pan heat the oil over a high heat until it shimmers. Add the cauliflower and cook until the cauliflower starts to turn a nice golden colour, approximately 5-7 minutes. Add the cooked lentils and black pepper sauce and cook for a further 2 minutes until combined and hot.
  4. Serve immediately as a side dish or on a serving platter and garnish with fresh chilli, coriander and parsley.
  5. Fry the black peppercorn and curry leaves (without oil) in a frypan on a low heat until fragrant, and set aside.
  6. Heat a medium pot on a low heat, melt the butter and add in shallots, garlic, chilli and Simon Gault Home Cuisine kiwi seasoning and cook for 2 minutes. Add the soya bean paste, Simon Gault Home Cuisine fish stock concentrate and the lightly cooked black pepper and curry leaves. Cook for a further 2 minutes until you smell the peppery aroma. Add the dark soy sauce, oyster sauce, coconut sugar and Simon Gault Home Cuisine vegetable stock. Bring to a simmer for 5 minutes until the sauce begins to thicken.
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Cauliflower and Lentils by Simon Gault. Copyright © text, Simon Gault, 2015.