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Roasted Cauliflower with Lentils

This recipe was in the magazine Woman and Home with no credit to a particular inventor. It sounded tasty so I made it and it was truly scrumptious. I have given you the original recipe with my adaptations.

Roasted Cauliflower with Lentils

Ingredients to serve 4

a medium cauliflower (I used quite a small one as there are just the two of us. I made all the sauce and saved half of it)
2 tbsp oil (I used avocado oil, full of goodness)
2 onions, sliced thickly
2 garlic cloves, squished
250g pouch Puy lentils
400g chopped tomatoes
2 tbsp smoked paprika (We don’t like this so I used Cajun seasoning and it worked very well)
500mls vegetable stock ( We aren’t vegetarian  so I used some freshly home-made chicken stock)
50g Cheddar (I mixed 25g of Cheddar with 25g Parmesan for that umami hit)
Seasoning (I used a good teaspoonful of Marmite to get our B12)

How to do it

  • Saute the sliced onions in the oil until soft.
  • Add the garlic and stir in, cooking a few more moments.
  • Add the lentils, tomatoes, 1 tbsp of paprika or Cajun to suit your palate, stock and seasoning / Marmite
  • Bring to the boil then simmer, uncovered for 20 mins or so until the sauce thickens a little
  • Meanwhile, trim the cauliflower and steam it for about 20 mins until just tender
  • Drain it upside-down on kitchen paper to get rid of any excess water
  • When the sauce is ready, heat the oven to 200C gas 6
  • Put the sauce (If making for 2 rather than 4, just half ) into an ovenproof dish.
  • Set the cauliflower on top of the sauce
  • Sprinkle over the grated cheese / cheeses and the rest of the paprika/Cajun seasoning if you like.
  • Bake for 10-15 minutes until the sauce is bubbling and the cheese browning.
  • Serve with crusty bread and a green salad.

Cauliflower on top of sauce

Grated cheese on top

Roasted Cauliflower with Lentils, ready to serve

I have frozen the spare sauce to serve with pasta or for a repeat of this.

 

 

 

 

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