Creating delicious and nourishing plant-based food

Turmeric Roasted Cauliflower, Lentil and Spelt Bowl

Turmeric Roasted Cauliflower, Lentil and Spelt Bowl

Turmeric adds a beautiful vibrant colour and earthy spicy flavour – perfect for enhancing roasted cauliflower. The turmeric roasted cauliflower is so delicious that you can’t stop yourself eating it straight off the roasting tray. Create a winter bowl by adding lentils and spelt berries for a nutritious dish to warm you up on a cold winters day.

Turmeric Roasted Cauliflower, Lentil and Spelt Bowl

serves 4

Ingredients:

  • 1 cauliflower, washed, trimmed and chopped into florets
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground turmeric
  • 2 teaspoons of chili flakes
  • 150g green lentils, dried weight
  • 1 teaspoon of vecon, vegetable stock
  • 100g spelt berries, dried weight

Dressing

  • 2 tablespoons of tahini
  • juice of 1 lemon
  • 2 tablespoons of cider vinegar

Method:

Preheat the oven to 200°C (fan oven). Toss the cauliflower in olive oil, turmeric and chilli flakes and place on a roasting tray. Transfer to the oven and roast for around 25 minutes, remembering to toss once or twice, until the cauliflower is tender and lightly browned at the edges.

Meanwhile, in a saucepan, cook the lentils in water with 1 teaspoon of vecon. Bring to the boil then lower the heat and leave to simmer for 15-20 minutes until the lentils are cooked.

Likewise, add the spelt berries to another saucepan and cover with water. Bring to the boil then lower the heat and leave to simmer for 15-20 minutes until the spelt is cooked.

Meanwhile, prepare the dressing by simply combining the tahini, lemon juice and cider vinegar in a bowl and mix until smooth.

When the cauliflower is slightly browned, remove the roasting tray from the oven. Remove the cooked lentils and spelt from the hob when done.

Transfer the cauliflower, lentils and spelt to a serving dish, add the tahini dressing and top with a scattering of fresh coriander leaves.



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