Roasted cauliflower and lentil salad recipe
Roasted cauliflower and lentil salad with red pepper sauce This hearty, spiced vegan salad with a rich, tangy dressing is full of goodness and perfect for winter. This meal provides 552 kcal, 29g protein, 57g carbohydrate (of which 9g sugars), 23g fat (of which 5g saturates), 11g fibre and 0.4g salt per portion. 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets2 tsp coconut oil or ghee1 tsp ground cumin pinch sea salt flakes, or to taste350g/12oz Puy lentils, soaked overnight1 bay leaf1 tbsp extra virgin olive oilhandful finely chopped fresh flatleaf parsley 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets 2 tsp coconut oil or ghee 1 tsp ground cumin pinch sea salt flakes, or to taste 350g/12oz Puy lentils, soaked overnight 1 bay leaf 1 tbsp extra virgin olive oil handful finely chopped fresh flatleaf parsley 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters70g/2½oz cashews, soaked for 4-6 hours1 garlic clove3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chilli flakes (optional)sea salt and freshly ground black pepper 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters 70g/2½oz cashews, soaked for 4-6 hours 1 garlic clove 3 tbsp extra virgin olive oil 2 tbsp lemon juice pinch chilli flakes (optional) sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife.Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins.Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside.Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.Just before serving, stir the roasted cauliflower and parsley into the lentils.Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Just before serving, stir the roasted cauliflower and parsley into the lentils. Just before serving, stir the roasted cauliflower and parsley into the lentils. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Recipe tips Tip 1: Any leftover sauce can be frozen or stored in an airtight container in the fridge for up to 1 week. Tip 2: When roasting the cauliflower, make sure the florets are well spaced out so that they roast rather than steam. Tip 3: If you can’t soak the lentils, rinse them thoroughly then cook according to the packet instructions.