Week 5 – Roasted cauliflower and spiced lentils

Taken from Madeleine Shaw’sReady, Steady, Glow‘ this brings together smoky and sweet roasted cauliflower, with lentils spiced with turmeric, cumin and ginger.

Madeleine has a HUGE following on instagram (265k and counting) and it’s not hard to see why. She combines healthy, fuss free recipes with a common sense approach to general well being. No random food fads or holy-grail ingredients here.

Cut a cauliflower into florets and preheat the oven to gas mark 7. Meanwhile, heat 2 tbsp of oil and butter on a low heat and add 1/2 tsp chilli powder, pinch of cayenne, and a tbsp of honey (or maple syrup if you have it), and a big pinch of salt. Pour this oil mixture on the cauliflower and roast for 20 mins, then scatter over 50g walnuts and roast for another 10 mins.

On to the lentils – cook a red onion in a little oil for 5 minutes and then add 3 garlic cloves, 1tsp ground cumin and 1/2 tsp ginger. The recipe calls for 1/2 tsp of ground turmeric, but I decided to experiment with the fresh version. Word of WARNING – wear gloves when handling fresh turmeric unless you want to walk around with “Homer Simpson Hands’ for several days afterwards. Learn from my mistake…

But I got distracted. Add a 400g can of lentils (drained) and either a tin of chopped tomatoes or 2 beef tomatoes chopped in to cubes. I went for the convenience of tinned toms. Cook this mixture for 10 minutes, then add a good handful of chopped parsley, juice of half a lemon and some ground black pepper.

Mix the roasted cauliflower with the lentil sauce and add a final squeeze of lemon and you’re done.

I also added a can of chickpeas to the lentil sauce to up the protein content and this is filling enough to not need rice or flatbread alongside, if you’re looking for a lower carb version.

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