Stuck for dinner ideas? Add this one to your list to try ASAP! It’s incredibly simple to throw together but still incredibly tasty. We like to use pouches of ready cooked lentils that can enjoyed cold or reheated and enjoyed warm but you can totally cook your own if you like. The cauliflower could be subbed for roasted broccoli, or courgettes, or carrots or a veggie medley – it’s the delicious harissa dressing that’ll bring everything together!
Harissa cauliflower with Puy lentilsPrint This
- 1 tbsp harissa paste
- 3 tbsp extra virgin olive oil
- 1/2 tsp garlic granules/powder
- 1/2 tsp salt
- 1 large head of cauliflower, cut into florets
- 350g cooked Puy lentils
- 100g sun-dried tomatoes
- 1 bag fresh rocket
- 50g feta (dairy or non-dairy)
- Balsamic glaze, optional
Begin by preheating the oven to 180c. In a bowl, combine the harissa paste with tbsp olive oil, garlic granules and salt.
Scatter the cauliflower florets onto a baking tray and cover in the harissa paste. Evenly coat the florets and then place in the oven for 30 minutes to roast.
When there are 5 minutes remaining, place a saucepan on medium heat, add the Puy lentils and warm through with the remaining tbsp of olive oil. Mix through the sun-dried tomatoes.
Line your lunch boxes with rocket leaves, top with the Puy lentil mix and then the roasted cauliflower.
Crumble the feta on top and drizzle over the balsamic glaze, if using. Enjoy!