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Roasted cauliflowe­r with lentils

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This great veggie dish stands on its own, but also makes a great side dish to serve with roast chicken.

Easy/Prepare ahead (sauce only) • Ready in 1 hr • Serves 4 as a main course

2tbsp oil

2 onions, thickly sliced

2 garlic cloves

250g pouch cooked Puy lentils (from Merchant Gourmet) 400g can chopped tomatoes 2tbsp smoked paprika 500ml vegetable stock 1 cauliflowe­r

50g Cheddar, finely grated

1 Heat the oil in a sauté pan then cook the onions until softened, about 20 mins. Add the garlic and cook for a few mins. Add the lentils, tomatoes, 1tbsp paprika and stock with plenty of seasoning. Bring to the boil then simmer, uncovered, for 20 mins so the sauce reduces a little and thickens. 2 Meanwhile, trim the cauliflowe­r then steam it until just tender, about 15-20 mins. drain it upside down on kitchen paper to get rid of any excess water. when the sauce is ready, heat the oven to 200C, gas 6. Put the cauliflowe­r on top of the sauce, and sprinkle over the cheese and remaining paprika. Bake for 10-15 mins or until the cheese has melted and is bubbling. Serve with crusty bread and a salad.

Per serving: 292 calories, 11g fat

(4g saturated), 27g carbohydra­te w&h

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it’S All ABoutABrAn­dyou!new Attitude

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