This mushroom and lentil ragu is a hearty vegetarian sauce that will leave even the hungriest eaters satisfied. Serve over cauliflower slices or your favorite pasta!

Serves 4

You will need:

For the mushroom & lentil ragout:

Lamb Brand Brown / Green Lentils 100g

Lamb Brand Oregano or Mixed Herbs 1 tsp.

Lamb Brand Corn Flour 1 tsp.

Lamb Brand Chilli Flakes ¼ tsp.

Vegetable Stock 250ml

Mushrooms 100g, slices or diced

Red Wine 60ml

Tomato Paste 2 tbsp.

Water 2 tbsp.

Garlic Clove 1, finely chopped 

Small Onion 1, finely chopped

Olive Oil 1 tbsp     

For the cauliflower slices: 

Lamb Brand Walnuts 40g, chopped

Cauliflower Heads 2

Lamb Brand Salt 1/2 tsp. 

Lamb Brand Chilli Flakes ¼ tsp.

Water 4 tbsp.

Olive Oil 2 tbsp 

Zest and juice of 2 lemons 

Garlic Cloves 2, finely chopped 

Honey / Agave 1 tsp.  

Lemon wedges, for serving

A handful parsley, chopped 

All you have to do is:

1. Prepare the ragout:

  a. In a large pot, heat the oil over medium heat, add onions and sauté for 8 minutes. Add garlic, mushrooms, red pepper flakes and oregano. Sauté for 5 minutes, or until mushrooms begin to soften.

  b. Add lentils, tomato paste, vegetable stock and wine. Bring to a boil, reduce heat to low and simmer for 30 minutes, until lentils are tender.

  c. Combine starch with water, mix well, add to the ragout, stir and cook for another 10-15 minutes. Add more water / stock / wine as needed.

2. Prepare the roasted cauliflower:

  a. Remove the outer leaves from each cauliflower head and cut off the bottom stem.

  b. Using a large, sharp knife, cut the remaining head into 2-3 slices.

  c. In a small bowl or food processor, combine all the ingredients for the mixture.

  d. Preheat the oven to 2200C.

  e. Brush one side of cauliflower slice with the mixture.

  f. Bake for 20-25 minutes, flipping half way through the baking brush the other side with the remaining mixture.