Ingredients

• 1 large head cauliflower, sliced lengthwise through the core into 4 'steaks'

For the Cider Braised Cabbage:

• 1/2 head of red cabbage thinly sliced
• 1 small bulb of fennel thinly sliced
• 1 small onion thinly sliced
• 4 tbsp Apple cider Vinegar
• 1 apple grated
• 2 cup Vegetable stock
• 1/2 tsp salt
• 1/4 tsp pepper

For the Lentil Salad:

• 1 bunch of spinach cooked down, drained, and chopped
• 1 cup Lentils rinsed
• 2 cups Vegetable stock low sodium or no salt
• 2 cloves of garlic minced
• 1 small carrot diced
• 2 stalks celery diced
• 1/2 yellow onion diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 sprigs of thyme chopped

Directions

1. For the Cabbage: Heat a sauté pan over low heat. When hot add your apple, fennel and onions. Sauté for 5 minutes or until they are translucent. Add the cabbage and cook for one minute until incorporated. Add the Vinegar, and stock. Bring to a low simmer and cook till the Cabbage is tender. 25 minutes or so.
2. For the Lentils: Heat small sauté pan over low heat. Add the carrots, celery, and onion. Cook for five minutes till translucent. Add the thyme. It will become fragrant quickly. Add your lentils. Combine with other ingredients. Add the stock, season with salt and pepper, and cook for 15 to 20 minutes until the lentils are soft in the center but not mushy. Add the cooked spinach and combine together.
3. While both the lentils and cabbage are slowly cooking add about an inch of water to the D3 3 qt sauce pan. Turn the heat to medium. Once steam starts to rise add the Steamer insert over the pot with half of the Cauliflower steaks. Cover and cook for roughly 3-5 minutes. Repeat with the remaining steaks. Once done drizzle with a touch of Extra Virgin Olive oil and a pinch of flake salt.
4. To serve spoon a portion of the lentil salad into a bowl. Place your Cauliflower steak over the lentils and top with the braised cabbage.

Pro Tip

Vinegar is a great way to add a burst of flavor without adding salt. Apple cider Vinegar's health benefits add value to the burst of flavor they will give your palette. You can always add more Vinegar to the cabbage at the end if you want more acid but do add slowly while tasting along the way.