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