Ingredients
Makes 4 portions
2 small cauliflower cut into 6-8 wedges each
100g dried green/ puy lentils
2 shallots, chopped into half cm rounds
150g yoghurt or coconut yoghurt
3 cloves garlic
30g parsley, washed
1 red chilli washed
2 tbsp flaked almonds
Half tsp turmeric
Half tsp cumin
Pinch cinnamon
Half tsp paprika
Salt & pepper
Oil for roasting
Recipe
1. Mix the cauliflower, shallots, garlic & spices with oil, salt & pepper and place in a preheated oven at 200c until golden and tender
2. Meanwhile cook the lentils – wash and pick through them, then simmer until tender and drain. Stir into the tray with the cauliflower
3. Toast the almonds in a frying pan over a medium heat until golden
4. In a pestle & mortar or food processor blend/ bash half the parsley, chilli, & roasted garlic until smooth. Mix with the yoghurt & season to taste
5. Finely slice the rest of the chillies and parsley
6. Spoon the yoghurt onto a plate, top with the cauliflower lentil mix, almonds, parsley & chilli
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