Miso Lentils with Caramelised Cauliflower

Miso Lentils with Caramelised Cauliflower

This one is properly special. We keep coming back to it because it hits that sweet spot of feeling a bit fancy but not actually being that much work. The cauliflower gets this incredible sticky, caramelised crust from the miso and balsamic marinade, and the lentils underneath are rich, earthy and deeply satisfying. It's the kind of dinner that makes you stop mid-bite and go 'oh wow, this is really good'. If you've got 45 minutes tonight, just make it.

Cook: 45 min
Serves 4

Before You Start

  • Large baking tray lined with parchment
  • Microplane or fine grater (for garlic & ginger)
  • Large heavy-bottomed pan or Dutch oven

Ingredients

  • 1 medium cauliflower
  • 1 tbsp olive oil
  • 2 tbsp brown rice miso paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 6 curry leaves
  • 1 bay leaf
  • 2 medium onions
  • 4 cloves of garlic
  • 2 inch piece of fresh ginger
  • 1 red chilli
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1 x 400g can of tomatoes
  • 2 x 400g cans lentils
  • 2 tbsp miso paste
  • 1 tbsp maple syrup
  • 1 400g tin of coconut milk
  • 1 lime
  • 15g coriander
  • 100g plant-based yoghurt
  • 1 lime
  • 5g fresh lime leaves (chopped)
  • - toasted seeds
  • Plant-based Naan bread or Roti

Method

1

Roast the cauliflower

  • Remove the leaves from the cauliflower and cut out the florets
  • Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a bowl and stir to create a marinade
  • Add the cauliflower to the bowl and stir until well coated
  • Transfer to the baking tray and roast for 30 minutes, mixing half way until cooked and caramelised
2

Prep the vegetables

  • Peel, trim and finely dice the onions
  • Peel and grate the garlic and ginger
  • Deseed and finely chop the chilli
  • Pick the coriander leaves
  • Juice the lime
3

Prepare the lentil curry

  • Warm the oil and butter in the pan over medium heat
  • Add the mustard seeds and coriander seeds and fry for 30 seconds (until they start to pop)
  • Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant
  • Add the onions and red chilli to the pan and fry for 6-7 minutes until soft and golden
  • Add the turmeric and paprika and fry for 30 seconds
  • Add the drained lentils and stir for 2 minutes
  • Add the chopped tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes
  • Pour in the coconut milk, stir to combine and simmer for 3-4 minutes
  • Squeeze in the lime, stir and simmer for 1 minute
  • Taste and season to perfection
  • Fold through 10g of coriander leaves
4

Prepare the dressing

  • Add the coconut yoghurt and juice of one lime to a bowl and stir to combine (add a little water to loosen if needs be)
5

Time to serve

  • Drizzle over the yoghurt, sprinkle over the seeds, garnish with coriander leaves, top with the cauliflower florets and serve immediately with the bread of your choice or rice

Tips & Variations

  • Get the marinade on early: If you can let the cauliflower sit in the marinade for even 10 minutes before it goes in the oven, you'll get even deeper flavour. Not essential, but worth it if you've got the time.
  • Swap the lentils: We love this with green or puy lentils for a bit of bite, but red lentils work too if that's what you've got. They'll break down more and give you something closer to a dhal-style base, which is honestly also delicious.
  • Make it a meal prep hero: The lentils keep brilliantly in the fridge for 3 to 4 days. Make a big batch and roast fresh cauliflower when you're ready to eat, it only takes 30 minutes and it's so much better fresh out of the oven.

Why This Works

The trick here is the miso marinade on the cauliflower. Miso, balsamic and maple syrup together create this unbelievable umami-sweet glaze that caramelises beautifully in the oven. Don't skip mixing it halfway through roasting, that's what gets you those sticky, golden edges that make the whole dish.