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