Roast Cauliflower with Mustard Lentils

Name: Roast Cauliflower with Mustard Lentils
Total time: 50 min
Yield: 2 servings
Ingredients: 500 g Cauliflower; 350 g Potatoes; 350 g Canned lentils; 100 g Onion; 2 tbsp Olive oil; 2 tsp Mustard; 1 tbsp Apple cider vinegar; 100 ml Vegetable stock; 12 g Fresh parsley; 0.5 tsp Salt; 0.25 tsp Black pepper

Golden cauliflower and potatoes over warm lentils with a bright mustard-parsley dressing.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cauliflower500 g
Potatoes350 g
Canned lentils350 g
Onion100 g
Olive oil2 tbsp
Mustard2 tsp
Apple cider vinegar1 tbsp
Vegetable stock100 ml
Fresh parsley12 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Mustard; check stock for celery and other allergens

Method

Prepare the tray

Wash the fresh produce. Heat the oven to 220°C / 425°F. Cut the cauliflower into 4 cm florets and the potatoes into 2 cm chunks. Toss on a large tray with 1 tablespoon oil and half the salt and pepper, keeping everything in one layer.

Roast

Roast for 30–35 minutes, turning halfway, until the potatoes are cooked through and the cauliflower has browned edges.

Warm the lentils

Meanwhile finely dice the onion and cook in 1 teaspoon oil in a saucepan over medium heat for 7 minutes. Drain and rinse canned lentils, then weigh out 350 g (the ingredient quantity is drained weight). Add them with the stock and simmer for 5–7 minutes until hot and most of the stock is absorbed.

Dress and serve

Whisk the mustard and vinegar with the remaining 2 teaspoons oil, salt and pepper. Chop the parsley and stir it and half the dressing into the lentils. Divide between two plates, top with roasted vegetables and drizzle with the remaining dressing.

Use a roomy tray: tightly packed florets steam rather than brown.

Ratings & comments

Loading reviews…