- Baked Cauliflower With Spicy Lentils.jpg (44.37 KiB) Viewed 575 times
Preparation Time: 10 minutes
Cooking time: 1½ hours
Serves: 4
No nutritional information available for this vegan recipe.
Ingredients
For the roasted cauliflower
- 1 cauliflower
- 1 - 2 tbsp vegetable oil
- 1 tsp chilli powder
- ¼ tsp ground cumin
- 1 tsp smoked paprika
- 1 - 2 tsp freshly squeezed lemon juice
For the lentils
- 2 shallots
- 2 garlic cloves, minced
- 1 green bell pepper
- 2 tsp chilli powder
- 200g (7oz) black lentils
- 900ml (30fl oz) Vegetable Stock
- 1 can crushed tomatoes
- 3 tbsp tomato paste
- ½ tsp chilli flakes
- ½ tsp cocoa powder
- ½ tsp salt
Optional for serving
- Fresh coriander, chopped
- Pomegranate seeds
- Flaked almonds
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Peel the leaves off the cauliflower and cut the bottom of the stalk off so you can lay the cauliflower flat on the base.
3. Mix together the oil and the spices and rub all over the top of the cauliflower. Cover the cauliflower in tin foil and place in a baking tray. Bake for 60 - 90 minutes until cooked through.
4. Moving to the lentils, finely dice the shallots and green pepper. Fry the shallots for 2 - 3 minutes in a large stock pot, then add the minced garlic and fry for another 2 minutes. add the green pepper and chilli powder and continue to fry until the pepper is soft.
5. Add the rest of the ingredients and simmer for 30 - 35 minutes until the lentils are cooked and the mixture is thick.
6. Serve the cauliflower on a bed of lentils and top with some freshly chopped coriander, pomegranate seeds and flaked almonds.
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