Crispy Cauliflower with Green Tahini & Lentils

• 900gcauliflower, cut into tall florets
• 4 tbspolive oil, divided
• 1 tspground cumin
• 1 tspsmoked paprika
• 2× 250g pouches cooked puy lentils
• 240gdrained chickpeas (about 1 × 400g tin), rinsed
• 45gspring onions, finely sliced
• 100gbaby spinach
• 1lemon, 2 tsp zest finely grated and juice squeezed, divided
• fine salt, to taste
• black pepper, to taste
• 3 tbsptahini
• 15gflat-leaf parsley, roughly chopped
• 15gmint, roughly chopped
• 5ggarlic, grated
• 3 tbspwater

Method

1. 1Heat the oven to 220°C fan for 10 minutes until fully hot. Line a large roasting tray with baking paper.
2. 2Pat the cauliflower dry, then toss with 2 tbsp olive oil, the cumin, smoked paprika, salt and black pepper. Spread it out on the tray with the cut sides facing down where possible.
3. 3Roast for 30 to 35 minutes until the florets are deeply golden with crisp edges and a few dark tips. Leave the browned tips uncovered rather than turning the cauliflower into a soft heap.
4. 4While the cauliflower roasts, blend the tahini, parsley, mint, garlic, 1 tbsp lemon juice, 1 tsp lemon zest, water, salt and black pepper for 2 minutes until smooth and spoonable. It should fall from a spoon in a thick ribbon.
5. 5Warm 1 tbsp olive oil in a large frying pan over a medium heat. Add the spring onions for 2 minutes until softened, then add the lentils, chickpeas, remaining lemon juice and spinach.
6. 6Cook for 4 to 5 minutes until the lentils are hot and glossy and the spinach has wilted but remains visible. Season with salt and black pepper.
7. 7Spoon the lentils into a wide platter or four shallow bowls. Pile the tall cauliflower florets on top, then spoon over the green tahini in a few natural ribbons. Finish with the reserved 1 tsp lemon zest and remaining 1 tbsp olive oil.

Per serving

kcal

494

protein

23.6g

fibre

22.6g

carbs

54.8g

fat

22.5g