Photo of Roasted cauliflower with spicy lentils by WW

Roasted cauliflower with spicy lentils

Points® value
Total Time
1 hr 40 min
10 min
1 hr 30 min
Roasting cauliflower gives it a completely different texture and a lovely caramelised taste.


Cauliflower, Raw

400 g

0% fat natural Greek yogurt

125 g

Harissa paste

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Carrots, raw

1 medium, finely chopped


2 clove(s), finely chopped

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Chilli flakes

½ teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Green or Brown Lentils, dry

240 g

Vegetable stock cube

1 cube(s), 1 litre stock


150 g, young leaf

Light feta cheese

75 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Remove the outer leaves from the cauliflower and slice the bottom so it sits flat, then put it in a small roasting dish.
  2. Mix together the yogurt and harissa, then spread it over the cauliflower. Cover the roasting dish with a large sheet of foil and put in the oven to roast for 1½ hours, removing the foil for the final 30 minutes.
  3. Meanwhile, mist a large nonstick frying pan with cooking spray. Fry the onion and carrot for 5-6 minutes, or until they start to soften. Add the garlic and continue to cook for a further 2 minutes. Stir in the spices and cook for a further 1 minute. Add the tomatoes, lentils and 1 litre vegetable stock and bring to the boil. Reduce to a simmer. Simmer for 20 minutes, or until the liquid has reduced and the lentils are cooked. Turn off the heat and add the spinach. Cover and wait for the spinach to wilt, then give it a stir and season to taste.
  4. Crumble the feta cheese over the lentils, then serve with the roasted cauliflower.