Roasted cauliflower with lentils
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