Curried Cauliflower Steaks with Coconut-Lentil Sauce

Prepare the Cauliflower Steaks

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6) and line a large baking sheet with parchment paper.
2. Trim the base of the cauliflower, keeping the core intact so the steaks hold together. Stand the cauliflower upright on a cutting board and cut two thick, vertical 2.5-cm (1-inch) steaks right through the center. Reserve any loose florets for another use or roast them alongside.
3. In a small bowl, whisk together 2 tablespoons of oil, 1 tablespoon of the curry powder, the ground turmeric, salt, and black pepper.
4. Brush both sides of each cauliflower steak generously with the spiced oil mixture. Place them on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender in the middle and deeply caramelized around the edges.

Cook the Coconut-Lentil Sauce

1. While the cauliflower roasts, rinse the red lentils thoroughly in a fine-mesh sieve under cold running water.
2. In a medium saucepan, combine the rinsed lentils, coconut milk, 250ml water, remaining 1 tablespoon of curry powder, and a generous pinch of salt.
3. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 15–18 minutes, stirring occasionally, until the lentils are completely soft and have broken down into a rich, creamy sauce.
4. Remove from the heat, stir in the fresh lime juice, and taste, adjusting with extra salt or black pepper as needed. If you prefer an ultra-smooth consistency, quickly blend it with an immersion blender.

Plate and Serve

1. Ladle a generous pool of the warm coconut-lentil sauce into shallow serving bowls.
2. Set a roasted curried cauliflower steak directly in the center of each pool.
3. Drizzle any remaining pan juices or a drop of neutral oil over the top, then scatter fresh cilantro leaves over the steaks and serve immediately.