Serve immediately as a side dish or on a serving platter and garnish with fresh chilli, coriander and parsley
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.
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.
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.
Serve immediately as a side dish or on a serving platter and garnish with fresh chilli, coriander and parsley.
Fry the black peppercorn and curry leaves (without oil) in a frypan on a low heat until fragrant, and set aside.
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.