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Roasted cauliflower with lentils, brussels sprouts & kale
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Create a vibrant vegetarian tray bake with seasonal cauliflower and Brussels sprouts, drizzled with a zesty dressing.
Ingredients:
  • 100ml olive oil
  • 1 large head cauliflower
  • 300g (about 15) brussels sprouts, trimmed, halved
  • 100g (1/2 cup) French green lentils
  • 40.00 ml sherry vinegar or red wine vinegar
  • 5.90 gm Dijon mustard
  • 62.50 ml chopped fresh continental parsley
  • 1/2 bunch purple kale, leaves torn
  • 85g (1/2 cup) natural sliced almonds
Instructions:
  • Preheat your oven to 200C/180C fan forced. Drizzle 1 tablespoon of oil onto a large baking tray and let it heat in the oven for about 10 minutes until the oil is hot.
  • Slice the cauliflower into 4 thick slices and arrange them on the hot baking tray. Sprinkle the brussels sprouts over the cauliflower, then drizzle 1 tablespoon of oil over the vegetables and season with salt and pepper. Roast in the oven for 30 minutes, or until the vegetables are golden and slightly charred on the edges.
  • In a saucepan, cover the lentils with cold water and bring to a boil over high heat. Simmer on low for 10 minutes until tender but slightly firm. Drain and transfer to a bowl.
  • In a small bowl, mix together vinegar, mustard, parsley, and the remaining 60ml (1/4 cup) olive oil. Pour half of the dressing over the lentils and toss well to coat.
  • Transfer the flavorful lentil mixture onto and around the colorful roasted vegetables. Sprinkle the kale and almonds over the top. Roast for an additional 8-10 minutes until the almonds turn a beautiful golden brown and the kale becomes crispy. Serve by generously drizzling the remaining dressing over the dish.

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