Spicy Roasted Cauliflower with Red Lentils
Tell me if you can relate: I go to bake a cake for a friend who just had a baby, but when I flip the cake onto the rack, it sticks to the pan and I’m left with a big batch of chocolate cake crumbs instead. Or I’m trying to complete some editing for a work project on a tight deadline, and I’m alllllllllmost finished when suddenly the dreaded rainbow wheel starts spinning, I have to shutdown my computer, and lose all my work and have to start over. Or I’m just folding the last piece of clean laundry to put away, when my boys come in the room dressed as “hockey players” wearing at least five of every item in their closet so that they “look strong”.
This is how my to-do list has worked out for me lately. If you don’t know what I’m talking about here…bless you. But if you’ve lived this same scenario before, you are going to want to read on, because this recipe for Spicy Roasted Cauliflower is kind of thing you make when you just need something to go right in your life. Plus, it works as an appetizer, a main dish or a hearty side! Who doesn’t love a little versatility?
And so on the days my cake flops and the laundry basket is full and my to-do list seems to continue on a loop, I throw a head of cauliflower in the oven to roast (which does not require a babysitter, thank goodness) and whip up the sauce with ingredients that I already have in my pantry, sprinkle everything with a little colour (cilantro) and a little crunch (hazelnuts) and everyone is happy. Even the lentils in this recipe soak while you make the sauce, so there’s no plan-ahead required here. Lord knows, I can’t seem to plan ahead much these days anyway!
This is part of a series of recipes I’ve created in partnership with Alberta Pulse Growers, a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Head on over to their website to learn more tips, tricks and recipes using pulses!
Recipe
Spicy Roasted Cauliflower with Red Lentils
Ingredients
½ cup dry (uncooked) whole red lentils
1 large head of cauliflower
2 tbsp canola oil
Salt and pepper, to taste
2 tbsp butter
1 large yellow onion, diced
1 tbsp fresh ginger, grated
1 tbsp fresh garlic, grated
1 jar (680 ml) or 2 cups tomato passata (strained tomatoes)
3 cups water, divided
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp red chili flakes
¼ cup toasted hazelnuts, chopped
¼ cup fresh cilantro, chopped
Directions
In a fine mesh strainer, rinse lentils well, and then put them in a large bowl covered with a couple inches of cold water. Set aside.
Preheat the oven to 350 F. Wash and trim leaves off the cauliflower, then trim the base so it sits flat. Place cauliflower in a dutch oven or a deep oven-safe casserole dish and brush it well with the oil. Season with salt and pepper.
Cover with a lid or tin foil, and bake for 45 minutes, or when a knife inserted in the centre has little resistance and cauliflower is tender.
Meanwhile, in a large saucepan, melt the butter over medium-high heat. Add the onions and cook for at least 10 minutes, stirring often, until the onions are slightly brown and softened.
Add ginger and garlic, season with a pinch of salt and pepper and stir to combine. Pour in the passata and 1 cup of water to the pan. Allow to simmer for a few minutes before stirring in the cinnamon, ground cloves, and red chili flakes. Use a ladle or large glass measuring cup to scoop up 1 cup of the tomato mixture and set aside.
Drain the lentils and add to the pan, along with 2 cups of hot water. Allow to simmer for 15 minutes, until mixture has thickened and lentils are tender. Season with salt and pepper, and add a pinch of red pepper flakes, if desired. Remove from heat and cover until ready to serve.
Pour the 1 cup of remaining tomato mixture over the cauliflower and cook uncovered for another 15 minutes.
Spread lentil mixture on the bottom of a large platter, top with cauliflower and sprinkle with hazelnuts and chopped cilantro. Serve warm.
