Although not a vegan company I was really intrigued when Gousto asked me to try out their vegan recipe box. They send over the exact ingredients that you need to create some super dishes – and for me these wouldn’t have been recipes that I would have usually picked – and I am so glad that we tried them – they were delicious!
As well as this scrummy dish we made their Japanese Aubergine Yasi Curry. What I really like is that they are straight forward, you get a step by step guide and the portion sizes are generous. The recipe for 2 served 3 of us.
”A zesty gremolata, more commonly scattered over Italian braises, lifts this unpretentious dish – based on roast cauliflower, lentils and mellow balsamic shallots – into sophisticated, main course territory.” – Alice Hart.
Allium is an umbrella term for the onion family, including garlic, chives and leeks.
PREP TIME – 50 min
CUISINE – Italian
USE WITHIN – 6-7 days
Instructions for 2 people (double for 4)
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and peel the garlic – Cut the cauliflower into small, bite-size florets and add to 1 baking tray with 2 whole garlic cloves (save the rest for later) and 2-3 tbsp olive oil. Season generously with salt and pepper and roast for 30-40 min or until golden.
Meanwhile, peel and cut the onion[s] into 2cm wedges, Peel and halve the shallots, Heat a pan (preferably non-stick) with a matching lid with 2 tbsp olive oil over a medium heat. Once hot, add the onion and shallot with a large pinch of salt and cook for 4 min or until slightly softened.
Meanwhile, add the lentils to a pot with plenty of cold water, bring to the boil, then cook on a low heat for 25-30 mins or until tender. Add the balsamic vinegar, 1 tbsp sugar and 2 tbsp water to the onions. Reduce the heat to its lowest setting and cook the onions, covered, for a further 20-25min or until they’re sweet and sticky.
Meanwhile, add the hazelnuts to a small baking dish, Put it in the oven for 7-9 min or until they’ve darkened slightly in colour and are starting to crack. Set the toasted hazelnuts aside to cool.
Meanwhile, zest the lemons, Chop the parsley (stems too) and the remaining garlic finely, Chop the cooled hazelnuts finely.
Combine everything in a bowl for serving – this is your gremolata.
Drain the cooked lentils, then return them to the pot, Dress them with a dash of olive oil, a squeeze of lemon juice and season generously with salt and pepper. Cut the remaining lemon into wedges for serving!
Once the cauliflower is fork tender, blitz the cauliflower and garlic in a food processor with a drizzle of olive oil until smooth. Taste and season generously with salt and pepper (we like Himalayan Pink Rock salt!
For a smoother mash, add more olive oil or a splash of dairy free milk. Serve a generous spoonful of warm cauliflower mash with a spoonful of lentils on top followed by the sticky alliums.
Scatter with gremolata and drizzle lightly with olive oil to finish and Enjoy!
To check out more details on how to get your vegan recipes and ingredients delivered check out Gusto’s website:
Prices start at £27.49 for 2 recipes servicing 2 people.
And to check out what our recipes look like have a look here 🙂