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Roasted cauliflower with lentils recipe

Roasted cauliflower with lentils recipe

4 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

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.

    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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