Roasted cauliflower with lentils recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 2075kJ 500.0kcal
- Fat
- 35g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 30.0gProtein 17.6gFibre 8.8g
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- 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
