Roasted cauliflower with lentils

Roasted cauliflower with lentils recipe

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

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

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

    1. 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.
    2. 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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