Whole Roasted Cauliflower with Spicy Lentils
Savor a festive vegan feast with this Whole Spiced Roasted Cauliflower paired with Spicy Lentils. It's a flavorful, hearty dish, perfect for holiday gatherings, offering a delightful mix of textures and spices.
Servings: 4 people
Calories: 254kcal
Ingredients
Roasted Cauliflower
- 1 cauliflower
- 1-2 tbsp olive oil
- 1 tsp chili powder
- 1/4 tsp cumin ground
- 1 tsp smoked paprika
- 2 tsp lemon juice freshly squeezed
Lentils
- 2 shallots
- 2 cloves garlic
- 1 green bell pepper
- 2 tsp chili powder
- 1 cup black lentils
- 3 + 3/4 cups vegetable stock (900 ml)
- 1 can tomatoes crushed
- 3 tbsp tomato Paste
- 1/2 tsp chili flakes
- 1/2 tsp cocoa powder
- 1/2 tsp salt
Instructions
- Prepare the cauliflower first. Preheat the oven to 350°F (180°C).
- Peel the leaves off the cauliflower and cut the bottom of the stalk off so you can lay the cauliflower flat on the base.
- Mix together the olive oil and the spices and rub all over the top of the cauliflower. Cover the cauliflower in aluminum foil and place in a baking tray. Bake for 60/90 minutes until cooked through.
- While the cauliflower is cooking, prepare 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.
- Add the rest of the ingredients and simmer for 30-35 minutes until the lentils are cooked and the mixture is thick.
- Serve the cauliflower on a bed of lentils and top with some freshly chopped coriander, pomegranate seeds and flaked almonds.
Nutrition
Calories: 254kcal | Carbohydrates: 40g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 467mg | Potassium: 704mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 100mg | Calcium: 85mg | Iron: 6mg