This Ayurvedic dish is perfect for pacifying Vata during cooler months. It features roasted cauliflower steaks with warming spices, served alongside nourishing lentils and spinach. For added comfort, you can optionally include a creamy almond milk-infused potato purée.

Ingredients (for 2 servings):

• 1 cauliflower head (cut into steaks, instructions below)
• 1 can lentils (drained and rinsed)
• 2 cups fresh spinach (roughly chopped)
• 3 tbsp ghee (for cooking)
• 2-3 garlic cloves (minced)
• 1 tsp cumin powder
• 1 tsp turmeric powder
• A pinch of nutmeg
• Salt and black pepper, to taste
• 1 tbsp apple cider vinegar
• Optional:
  • 2 medium potatoes (peeled and cubed, for purée)
  • 1/4 cup almond milk (for creamy potato purée)
• Optional toppings: Cherry tomatoes, plant-based yogurt, chili flakes

Instructions:

1. Cutting the cauliflower: To cut the cauliflower into steaks, first remove the outer leaves. Trim the base of the stem but leave enough to keep the cauliflower intact. Cut the cauliflower vertically through the core into 2-3 thick “steaks” about 1-1.5 inches thick. Be careful to keep the florets attached to the core for sturdy steaks. Smaller pieces of cauliflower that fall off can be roasted alongside the steaks.
2. Roast cauliflower: Preheat the oven to 200°C (400°F). Brush cauliflower steaks with ghee, cumin, turmeric, salt, black pepper, and a pinch of nutmeg. Roast for 20-25 minutes, flipping halfway through until golden and tender.
3. Cook spinach and lentils: In a pan, heat 1 tablespoon of ghee. Sauté garlic for 1-2 minutes, then add spinach and lentils. Cook for 3-4 minutes, finishing with apple cider vinegar.
4. Optional potato purée: Boil the potatoes until tender. Drain, then mash with 1 tablespoon ghee, almond milk, a pinch of nutmeg, salt, and pepper until smooth and creamy.
5. Serve: Plate the roasted cauliflower with the spinach and lentil mixture. If using, serve alongside the potato purée. Add optional toppings like cherry tomatoes or yogurt.

Ayurvedic Sidenotes:

This dish is ideal for Vata pacification. The cauliflower, lentils, and ghee offer grounding energy, while spices like turmeric, cumin, and nutmeg provide warmth. The optional potato purée adds comfort but can be omitted for a lighter meal.

Nutritional Value (per serving without potato purée):

• Protein: ~15-17 grams per serving

This Ayurvedic Cauliflower Steak with Lentils and Spinach is a versatile, warming dish that can be enjoyed with or without the potato purée, making it perfect for balancing Vata during cooler months.