Miso Lentils with Caramelised Cauliflower
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
Ingredients
For the Cauliflower
<item-todo-done>1 medium cauliflower<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp brown rice miso paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done>
For the Miso Lentils
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 tsp mustard seeds<item-todo-done><item-todo-done>1 tsp coriander seeds<item-todo-done><item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>6 curry leaves<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>2 medium onions<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>2 inch piece of fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 x 400g can of tomatoes<item-todo-done><item-todo-done>2 x 400g cans lentils<item-todo-done><item-todo-done>2 tbsp miso paste<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 400g tin of coconut milk<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>15g coriander<item-todo-done>
To Serve
<item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>5g fresh lime leaves (chopped)<item-todo-done><item-todo-done> - toasted seeds<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>
Before you start
Preheat oven to 200C | Baking tray lined with baking paper | Large frying pan
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
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
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
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)
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