About the Recipe
Roasted cauliflower brings a nutty depth, softened by the creaminess of burrata. Parsley oil and a squeeze of lime add freshness, while dill keeps everything light. A plate that lives from balance — warm and earthy, creamy and clear at the same time.
Ingredients
1 large cauliflower
¾ cup (150 g) Puy or beluga lentils
1 small radicchio, roughly chopped
olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
1 small can green olives, halved (about 3.5 oz / 100 g, drained)
salt
black pepper
1 tbsp red wine vinegar
pesto
Preparation
Cook the lentils
Cook the lentils in plenty of salted water according to the package instructions until tender. Drain and set aside
Prepare the cauliflower
Leave the core intact. Slice the cauliflower lengthwise into 2–3 thick steaks. Set aside any loose outer pieces for leftovers
Sear the cauliflower steaks
Heat a little olive oil in a large skillet and sear the cauliflower steaks on both sides until well browned with clear roasting marks. Season with salt and black pepper, then remove from the pan
Flavor the lentils
Add a little more olive oil to the pan and gently sauté the shallots and garlic. Add the capers and the lentils, toss to combine, and deglaze with the vinegar
Assemble
Divide the radicchio and lentils between two plates, add the cauliflower steaks, and drizzle with pesto