Roasted Turmeric Cauliflower with Smoky Puy Lentils

Vegan

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric

Imperial

For the cauliflower

1 tbsp 1 tbsp olive oil
1 tsp 1 tsp turmeric powder
0.5 tsp 0.5 tsp cumin (ground)
0.5 tsp 0.5 tsp smoked paprika
1 1 red chilli flakeslarge pinch
1 1 cauliflowerchopped (medium)

For the lentils

1 tbsp 1 tbsp olive oil
1 tsp 1 tsp cumin (ground)
1 tsp 1 tsp smoked paprika
0.5 tsp 0.5 tsp red chilli flakes
1 1 red onionfinely diced
2 2 garlic clovessliced
1 1 chopped tomatoes (can)
1 1 puy lentils (cooked)drained, or use a packet of lentils

Dinner

Roasting the cauliflower with spices and a little oil helps give it a really delicious charred flavour that you don’t get from other cooking methods. Using pre-soaked or tinned lentils helps to speed up the cooking time and keep this dish super easy to make. Lentils are also a great source of plant based protein, fibre and count to one of your 5-a-day. By reducing the tinned tomatoes down with paprika and cumin, you get a really rich sauce that gives the lentils plenty of flavour. Again, this is a great dish to make for dinner and then have left-overs the next day for lunch.

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric

Imperial

For the cauliflower

1 tbsp 1 tbsp olive oil
1 tsp 1 tsp turmeric powder
0.5 tsp 0.5 tsp cumin (ground)
0.5 tsp 0.5 tsp smoked paprika
1 1 red chilli flakeslarge pinch
1 1 cauliflowerchopped (medium)

For the lentils

1 tbsp 1 tbsp olive oil
1 tsp 1 tsp cumin (ground)
1 tsp 1 tsp smoked paprika
0.5 tsp 0.5 tsp red chilli flakes
1 1 red onionfinely diced
2 2 garlic clovessliced
1 1 chopped tomatoes (can)
1 1 puy lentils (cooked)drained, or use a packet of lentils

Pre-heat the oven to 180C fan.

Cut the cauliflower into small florets and put onto a baking tray.

Coat with 1 tbsp olive oil and all the spices. Ensure all cauliflower is well coated. Roast in the oven for 15-20 mins until tender.

Meanwhile, start on the lentils. Heat 1 tbsp olive oil in a pan on medium heat. Add the onion and garlic, cook for 5 minutes and then add the spices. Cook for around 2 mins to cook out the spices slightly; you will begin to really smell the spices releasing their aromas, at this point add in the tomatoes and lentils and season.

Cook the lentil mixture for around 10 minutes, until the liquid begins to reduce and the flavours have infused. Once reduced, taste and add a little more seasoning if needed.

Once the cauliflower is nicely golden and tender, remove from the oven.

Top the lentil mixture with the cauliflower and serve with fresh herbs and a squeeze of lime.