Supper Club: Try this delicious vegan cauliflower steak

Cauliflower steak
Serves 2

Ingredients

• 1 large cauliflower (500g plus)
• 200g harissa spiced hummus
• 150g organic puy lentils
• 35g pumpkin seeds
• 35g toasted almond shavings
• 50g quinoa
• Small bag of frisse
• Small bag of watercress
• 1 teaspoon icing sugar
• 50ml lemon juice 
• 250ml olive oil
• Coarse sea salt

Method

1. Bring a pot of salt water to the boil
2. Take your head of cauliflower and cut it down the centre to make 2 cauliflower steaks. Blanch the cauliflower heads for 8 minutes and strain.
3. While the Cauliflower is in the pot add your lemon juice, olive oil, icing sugar and a pinch of sea salt to a bottle or jug and shake or stir vigorously until well mixed. Set to one side.  This mix will last 5 days if kept sealed in the fridge, so it won’t go to waste. 
4. Now heat a griddle or frying pan with a little olive oil to a high heat. Carefully take the cauliflower heads out and place them into the preheated griddle/pan and sear until golden brown on both sides. Keep a close eye, this won’t take long and we don’t want them to burn.
5. Deep fry the quinoa for 1 minute, carefully remove and place on a clean J-cloth and allow to strain thoroughly.
6. While the cauliflowers are browning, add your frisee and watercress to a bowl, and drizzle with 35-50ml of your lemon juice and olive oil mix. Toss the leaves to coat them in the oil.
7. Remove your cauliflower and leave to rest for 1 minute. Use this time to heat your Puy lentils in the microwave for 30 seconds
8. Plating 
9. Spoon the hummus onto the centre of the plate and using the back of the spoon, spread out into a circle just slightly bigger than the size of the cauliflower steak. 
10. Place the cauliflower in the centre of the hummus. 
11. Put the Puy lentils on top of the cauliflower and then add the nuts, seeds and crispy quinoa.
12. Finally, top with your dressed watercress and frisee.
13. Enjoy!