Roasted cauliflower with spicy lentils
2
Points®
Total time: 1 hr 40 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 4 • Difficulty: Easy
Roasting cauliflower gives it a completely different texture and a lovely caramelised taste.
Ingredients
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
Garlic
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
Spinach
150 g, young leaf
Light feta cheese
75 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.