Roasted cauliflower with lentils recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 500 calories / serving
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roasted cauliflower with lentils (h)

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.

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  • Ingredients

  • 1 head cauliflower, cut into small florets
  • 1tsp cumin seeds
  • 200g (7oz) puy lentils or green lentils
  • 150g (5oz) sunblush or sundried tomatoes
  • 1tbsp 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
  • 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


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