This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.
It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!
We think you’ll go back for seconds.
Lou x
Recipe inspired by Niki Webster – Rebel Recipes
Ingredients:
1 medium cauliflower, leaves removed.
White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce
- For the lentils
2 leeks chopped
2 carrots finely chopped
2 tbsp olive oil
4 cloves garlic sliced
1 tbsp smoked paprika
1 tin puy lentils, 240g drained - 500ml litre veg stock
1 tbsp balsamic vinegar
1/2 tbsp soy sauce
a hand full chopped baby spinach - salt and pepper to taste
Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges
Method: Bake the cauliflower in the oven or the air fryer.
Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.
Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer
To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.
