096A3404-2-min.jpg

Miso Lentils with Caramelised Cauliflower

  • Simple
  • 0:45 m
  • 30 ingredients

Perfect for the cold these smokey miso lentils are the perfect weekend supper. A great one pan dinner its packed full of warming miso paste and topped with caramelised cauliflower for a sweet kick. Saucy and spicy it goes great mopped up with some warm roti - find the full recipe below!

Serves: 4

Ingredients

For the Cauliflower

  • 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

For the Miso Lentils

  • 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

To Serve

  • 100g plant-based yoghurt
  • 1 lime
  • 5g fresh lime leaves (chopped)
  • - toasted seeds
  • Plant-based Naan bread or Roti

Before you start

Preheat oven to 200C | Baking tray lined with baking paper | Large frying pan

Step 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

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

Step 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

Ingredients

  • 1 tsp coriander seeds
  • 2 medium onions
  • 4 cloves of garlic
  • 2 inch piece of fresh ginger
  • 1 red chilli
  • 1 lime

Step 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

Ingredients

  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 6 curry leaves
  • 1 bay leaf
  • 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
  • 15g coriander
  • 1 lime

Step 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)

Ingredients

  • 100g plant-based yoghurt

Step 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

Ingredients

  • 5g fresh lime leaves (chopped)
  • - toasted seeds
  • Plant-based Naan bread or Roti