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Roasted cauliflower with lentils recipe

3 ratings

This warm lentil salad features cumin roasted cauliflower, capers, sundried tomatoes and crunchy, finely chopped celery heart for a subtle aniseed hit. The sherry vinegar and Dijon mustard dressing, poured over the salad when hot helps the lentils absorb the gorgeous flavours. See method

Serves 4
10 mins to prepare and 25 mins to cook
500 calories / serving
Healthy
Vegetarian

Ingredients

1 head cauliflower, cut into small florets
1tsp cumin seeds
200g (7oz) puy lentils or green lentils
150g (5oz) sunblush or sundried tomatoes
1 tbsp olive oil
1 celery heart, finely sliced
1tbsp capers
handful basil leaves
3tbsp sherry vinegar or white wine vinegar
4tbsp extra virgin olive oil
1tsp dijon mustard

Each serving contains

Energy
2075kj
500kcal 25%
Fat
35g 50%
Saturates
5g 25%
Sugars
5g 6%
Salt
1.1g 18%

of the reference intake
Carbohydrate 30g Protein 17.6g Fibre 8.8g

Method

Preheat the oven to Gas Mark 7, 220°C, fan 200°C. Put the cauliflower florets onto a baking tray and toss with the olive oil, cumin seeds and some seasoning. Roast for 20 minutes, until softened and golden. Meanwhile, put the lentils in a pan and cover with water. Bring to the boil and simmer for 8-10 minutes or until cooked, then drain.
Tip into a large serving bowl. To make the dressing, put all the ingredients into a jar and season well. Seal the jar and give it a good shake. Pour the dressing over the warm lentils, add the tomatoes, celery, capers and cauliflower and toss to combine. Scatter over the basil leaves, to serve.

See more Tomato recipes