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Roasted cauliflower with lentils recipe
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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
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
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Energy
2075kj
500kcal
25%
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Fat
35g
50%
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Saturates
5g
25%
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Sugars
5g
6%
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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.
- 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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