Cauliflower roasted with Moroccan spiced lentils

Prep: 10 mins
Cook: 25 mins
Cauliflower roasted with Moroccan spiced lentils
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

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