I often talk about how cauliflower takes on flavours really well, so here I’m seasoning and baking a whole cauli to create a delicious veggie roast. Puy lentils add bulk to make the meal satisfying, and the fragrant coconut sauce brings all the flavours together perfectly. Recipe adapted from Pub Kitchen, by Tom Kerridge.
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
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Ingredients
cauliflower 1
vegetable stock cube 1
olive oil 2 tbsp
curry powder 3 tbsp
ground coriander 1 tsp
ginger 10 g (grated)
red onion 2 (wedges)
coconut cream 400 ml
puy lentils 250 g
fresh coriander 1 handful (leaves picked)
garlic cloves 2 (grated)
Method
Prep the ingredients
Peel and grate the garlic and ginger. Peel and cut the red onion into wedges.
Cook the dish
Preheat the oven to 200°C/180°C Fan/Gas 6. Make up the vegetable stock cube with 75ml boiling water per person (if you're cooking for 4 you'll need 300ml stock, for 2 you'll need 150ml stock).
Place the cauliflower in an ovenproof pan or roasting tray.
In a small bowl, mix together the olive oil, most of the curry powder (keep back a pinch for the red onion wedges) and the ground coriander, garlic and ginger. Spread this mixture all over the cauliflower.
Toss the red onionwedges in the reserved curry powder and season with salt and pepper. Place the red onionwedges around the cauliflower and pour the vegetablestock into the pan.
Roast in the oven for 30 minutes.
Remove the pan from the oven, add half of the coconut cream and stir well to combine with the cooking juices. Roast for a further 20 minutes.
Take out the pan, stir through the puy lentils and remaining coconut cream and return to the oven for 5 minutes.
Plate Up
Season with salt and pepper to taste. Scatter the coriander leaves over the roastedcauliflower. Tuck in and enjoy!
