Om_Yoga_Magazine__November_2017

om living

Spiced

Cauliflower Salad

with Puy Lentils

and Parsley

Serves 2

Ingredients

For the Lentils:

• 200g/1 cup puy lentils, rinsed


• 1 small onion, peeled and sliced


• 2 cloves garlic, peeled and sliced

For the Cauliflower:

• 1 medium cauliflower, trimmed and broken
  into florets


• 1 tsp turmeric


• 1 tsp garam masala


• ½ tsp cumin


• ½ tsp garlic powder


• ½ tsp fennel seeds


• 1 tbsp olive oil


• Sea salt and black pepper, to taste

For the Salad:

• 1 large bunch fresh parsley


• ½ lemon, juiced


• ½ red onion, finely sliced

Method

1. Place the lentils, onion and garlic into a saucepan

with plenty of fresh water and bring to the boil.

Cover with a lid, reduce heat and leave to simmer

for 20 minutes.

2. Arrange the cauliflower florets in a roasting dish

and preheat the oven to 200C/390F.

3. Mix all the spices in a small bowl with the olive oil

and season generously. Pour over the cauliflower

and toss to coat evenly in the spices. Transfer to

the oven and roast for 20-30 minutes or until tender

and lightly scorched.

4. When the lentils are tender, drain them well

and season with salt and pepper. Remove the

cauliflower from the oven, when cooked.

5. To serve, arrange the parsley generously on 2

plates or a serving dish. Spoon over the warm

lentils and top with the roasted cauliflower.

6. To make the dressing, squeeze the lemon juice

into the cauliflower roasting dish and mix well

with the spiced roasting juices to combine. Pour

the warm dressing generously over the salad and

serve with extra lemon wedges, if you like.