This plant-based cauliflower dish combines fibre with protein, which helps keep glucose levels in check resulting in consistent energy levels.

Yoghurt offers iodine which supports neurotransmitters, responsible for relaying thoughts and feelings. Lentils are a good source of B vitamins, further required for serotonin and dopamine, along with iron and magnesium, both
of which promote energy levels.

But its folate that’s most abundant in this dish, found in high levels in black lentils and in cauliflower too. Folate supports normal amino acid synthesis, used to make those all-important neurotransmitters.

Wood Grilled Cauliflower

INGREDIENTS:
– 1 medium cauliflower

METHOD:
• Steam the cauliflower for 30 mins at 100c
• Brush with some of the melted curry butter and grill over wood and charcoal until nicely coloured
• Keep warm

Curry Butter

INGREDIENTS:
– 1 block unsalted vegan butter
– 1 tbsp curry powder, the best quality you can find
– 1⁄2 Lemon Zest & Juice
– Salt & Pepper

METHOD:
• Soften the butter, and work the other ingredients in
• Store in the fridge, but you will need to melt it for this recipe.

Miso Yoghurt

INGREDIENTS:
– 200g vegan greek yoghurt
– 1 tbsp white miso paste
– 1 tsbp ground almonds, lightly toasted
– 1⁄2 lemon juice
– 50-100ml water, to give you a cream like consistency

METHOD:
• Mix all together and keep at room temp

Beluga Lentils

INGREDIENTS:
– 250g beluga lentils
– 1 small fennel
– 2 banana shallots
– 1 celery
– 6 clove garlic
– 2 bay leaves
– 100ml extra virgin olive oil
– Salt & pepper
– Chopped soft herbs – parsley, chives, tarragon, chervil, dill

METHOD:
• Dice the vegetables finely, then sweat slowly in a large sauce pan with the olive oil and the bay leaves
• When the vegetables are soft, add the lentils and enough water to just cover
• Bring to the boil, then simmer for 15-20 mins, or until just cooked
• Remove from heat and season
• Keep them store in their cooking liquor until needed
• Warm the back up in just a little of the cooking liquor, throw in the soft herbs and a little more olive oil if needed
• Keep warm

Assembly

INGREDIENTS:
– 1 bunch curry leaves, picked from stalk and deep fried until crispy
– 80g curry butter, melted
– 2 tbsp roasted almonds, chopped
– 1 tsp pul biber (turkish pepper flakes)
– 2 tbsp fried shallots, homemade or store bought

METHOD:
• In a large bowl plate, put a generous amount of the lentils, with some of their juice
• Cut the cauliflower into large wedges and arrange on top of the lentils
• Dress with the miso yoghurt
• Finish with the melted butter, chopped almonds, pul biber, crispy shallot and finally the curry leaves

Recipe created by chef and mental health ambassador Andrew Clarke. He is also the co-founder of Pilot Light.