SPICED BAKED CAULIFLOWER WITH LENTILS

The cauliflower is the hero of this dish, even though its preparation is simply to rub it with spices and cook it whole. SERVES 2 Preparation: 20 min Baking: 40 min Cooking: 1 hour SPICE RUB 5ml (1t) ground cumin 5ml (1t) ground ginger 3ml (generous ½t)

black pepper 5ml (1t) turmeric 2,5ml (½t) ground

coriander 2,5ml (½t) ground

cinnamon 2,5ml (½t) cayenne

pepper 5ml (1t) salt 30ml (2T) coconut oil CAULIFLOWER AND LENTILS 30ml (2T) coconut oil 1 cauliflower head 1 large onion, chopped 1 garlic clove, minced 4 tomatoes, chopped 375ml (1½c) brown

lentils 1 litre (4c) vegetable

stock salt and pepper 5 medjool dates,

pitted and chopped 40g raw almonds,

chopped 1 large handful of fresh coriander, roughly chopped Preheat the oven to 180°C. 1 Spice rub In a bowl, combine the spices for the rub and mix. 2 Cauliflower and lentils Make a paste with the coconut oil and 15ml (1T) of the spice rub. Brush it evenly over the whole cauliflower. 3 Put the cauliflower on a baking tray in the oven and roast for 40 minutes. Switch the oven off and leave the cauliflower inside until you’re ready to serve it. 4 Add the onion and 15ml (1T) coconut oil to a medium saucepan over medium heat and cook until translucent. Add the garlic and stir. 5 Mix in 15ml (1T) of the spice rub and let the flavours draw into the onion. 6 Add the tomatoes and stir well for 5 minutes. Add the lentils and stir for another 5 minutes. Add the vegetable stock and bring to a simmer. Cover the saucepan and cook for 40 minutes, checking every 10 minutes or so to ensure it’s not drying out. If the water level gets low, top up with boiling water. After 40 minutes the lentils should be soft. Season with salt and pepper. 7 Serve the lentils in a bowl with the cauliflower (whole or chopped up) and top with the dates, almonds and coriander.