Cauliflower roasted with Moroccan spiced lentils
Prep:
10 mins
Cook:
25 mins
Lovely roasted cauliflower florets go well with spiced lentils in this winter warming healthy dish.
1 head cauliflower, cut into small florets
1 tsp cumin seeds
200g puy lentils or green lentils
4 tomatoes, quartered
1 tbsp olive oil
1 celery heart, finely sliced
1 tbsp capers
200g tinned sweet corn, drained
3 tbsp white wine vinegar
4 tbsp olive oil
1 tsp Dijon mustard
Handful basil leaves (optional for garnish)
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
Put the cauliflower florets onto a baking tray and toss with the olive oil, cumin seeds and some salt and pepper.
Roast for 20 minutes, until soft 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 well.
Put all the dressing ingredients into a jar and season well with salt and pepper then shake well to mix, or put everything into a small bowl and use a fork to whisk until well combined.
Pour the dressing over the warm lentils, add the tomatoes, celery, capers, sweet corn and cauliflower then toss to combine and pour into a serving bowl or dish.
Scatter over the basil leaves if using to serve with the cauliflower.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Vegetables, Lentils, Oil, Spice
Recipe Type
Dinner, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy