Serves 4

Brush both sides of cauliflower slices lightly with olive oil. Mix onion powder, garlic powder, paprika, Italian seasoning, black pepper and salt. With half of the mixture, generously season one side of each steak. Set other half of spice mixture aside.

Season steaks lightly with crushed red pepper. Place cauliflower (seasoned-side up) on a cookie sheet covered in aluminum foil and set aside.

Preheat the oven to 400°.

In a medium saucepan, add the lentils and 3 cups of vegetable broth. Bring to a boil, reduce to a simmer, cover and cook 20 to 25 minutes.

In another large saucepan, add 2 tablespoons of olive oil. Over medium heat, sauté onion until translucent (4 to 5 minutes), add garlic and sauté another 30 seconds until fragrant, then add white wine and carrots. When most of the liquid has cooked off, add ginger, coconut milk and curry.

Put the cauliflower in the oven and roast for 15 minutes.

While the cauliflower roasts, fold the lentils and liquid in with the curry and vegetables. Simmer about 5 minutes. Stir in 1 cup of vegetable broth and sultana raisins and continue to simmer.

Remove cauliflower from the oven, flip over and season the other side. Roast 10 more minutes.

Keep an eye on the simmering curry and add a little water or broth if it looks dry. The lentils should be tender right about the time your cauliflower is done. Stir the parsley into the curry and remove from heat.

Serve curry with cauliflower steaks on top.