ROAST CAULIFLOWER & LENTIL SALAD WITH CORIANDER CHUTNEY
This salad has a few steps, but it’s worth it and can be made from start to finish in reasonable time. Once you’ve marinated the cauliflower you should be done in 30ish minutes. You can make the sauces/ marinade in advance (although ideally same day) and assemble when you’re ready to serve.
The recipe’s not dissimilar to the crispy cauliflower recipe I posted a few weeks ago. It uses some of the same elements, the lentils making it more of a complete meal. I love these flavours and they really brighten up your plate, which I feel is much needed at this time of year! Hope you love it as much as I do.
ROAST CAULIFLOWER AND LENTIL SALAD WITH CORIANDER CHUTNEY
Serves 4
For the marinade
125g coconut yoghurt
30g rapeseed oil
1 teaspoon salt
1 teaspoon turmeric or 2 cm fresh turmeric grated
1 teaspoon toasted and freshly ground coriander *can sub with shop bought ground
1 teaspoon chilli powder
Juice ½ lime / 30g
For the salad
1 medium cauliflower, about 1kg, whole
200g dried black lentils
60g parsley
30g dill
½ red onion
Juice of ½ lime
Salt - I used himalayan pink salt
Dressing
1 clove garlic, grated
4cm ginger, grated
15g red wine vinegar
50g olive oil
Coriander chutney
80g coriander - including the stalks
10g garlic
½ teaspoon coriander seeds, toasted and freshly ground
1 green chilli
50g olive oil
Juice of 1 lime/ 30g fresh lime juice
½ teaspoon himalayan pink salt
Pre heat the oven 200c.
Wash and trim your cauliflower, cutting off any very fibrous ends, but keeping the leaves.
Cut your cauliflower into medium florets, cutting the leaves into 2 cm pieces. In a large mixing bowl add the marinade ingredients, mixing well, add the cauliflower and leaves, and mix so it’s well coated. Set aside for 30 minutes.
Once the cauliflower is ready to cook. Line a baking tray with parchment paper and transfer the cauliflower to the tray. Roast for 30 minutes or until deep golden all over.
While the cauliflower is roasting, prepare the rest of the ingredients. Cook the lentils in plenty of salted water. This will take about 15 minutes, they should keep their shape and still have a little bite. While they’re cooking, mix the dressing ingredients in a large mixing bowl. Drain the lentils, shaking off any excess water, then add to the mixing bowl with the dressing while they’re still warm, mix to coat and taste for seasoning.
For the quick pickled onions, finely slice the onion, place in a bowl and squeeze over the lime and a pinch of salt. Let it sit until you’re ready to use.
To make the coriander chutney, blend all the ingredients in a blender or food processor for 30 seconds. Taste for seasoning and set aside.
Prepare your herbs, I like to keep them quite chunky, using them like salad leaves, and use the tender stems as well, I cut them into 2 cm pieces, discarding any of the harder stems.
When the cauliflower is ready, mix through the herbs and onion into the lentils. Then gently mix through the cauliflower. Transfer to a serving dish or individual plates. Serve with the coriander chutney. Some toasted cashews would be lovely as a final topping too!
