April 16, 2011

Roasted cauliflower with lentils

There is nothing like roasted vegetables on a rainy autumn day - I adore cauliflower, but for some reason I don't seem to use it often enough. Today, however, it was perfect roasted with garlic, rosemary and thyme, seasoned simply with salt and black pepper and drizzled generously with good olive oil. Served with lentils it was a scrumptious rainy day meal.

Roasted Cauliflower with lentils
(serves 4)

1 large cauliflower, cut into florets
3-4 garlic cloves
2 sprigs of rosemary
few sprigs of thyme
pinch of salt
freshly ground black pepper
a good drizzle of olive oil

1 cup lentils
3 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
pinch of salt
freshly ground black pepper

1. Preheat your oven to 200C. 

2. Scatter the cauliflower florets on a roasting tray, add the garlic cloves and herbs and season with salt and pepper. 

3. Drizzle generously with good olive oil and bake for 20-30 minutes or until tender.

4. Rinse the lentils and place in a saucepan. Cover with 3 cups of water and bring to boil. Simmer for 20-25 minutes or until tender.

5. Whisk the olive oil and apple cider vinegar in a small bowl. Season with salt and pepper and pour on top of the lentils. Mix through and serve with the roasted cauliflower.