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Roasted Cauliflower with Lentils & Rice

a whole roasted cauliflower with rice, lentils & a juicy tomato sauce.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Main Course
Cuisine: gluten-free, oriental, vegan, vegetarian
Keyword: gluten-free, organic, vegan, vegetarian
Servings: 4 servings

Ingredients

Roasted Cauliflower

  • 1 whole cauliflower
  • 3-4 tbsp olive oil extra virgine
  • 1/2 lemon juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 cup water
  • 0.75 can chopped tomatoes
  • 1 handful coriander
  • 1 handful parsley

Veggie & Lentil Rice

  • 1 cup rice any will do
  • 1 cup lentils brown or green are best
  • 3 cups water
  • 1 onion
  • 0.25 can chopped tomatoes
  • 1 clove garlic
  • 1 paprika
  • 2 tbsp tomato puree
  • 1 tsp veggie stock powder
  • salt & pepper to season

Side

  • 1 bag spinach
  • 1 clove garlic
  • salt & pepper to season

Instructions

Roasted Cauliflower

  • As the cauliflower will need the longest time to be fully cooked, we need to start with preparing it first. Pre-heat the oven to 200 degrees.
  • Next, in a small bowl, mix olive oil, lemon juice, finely chopped garlic, salt, pepper, cumin & paprika. Cut the cauliflower stalk, if necessary & place the cauliflower with the stalk down into a baking dish.
  • Take the marinade and rub the cauliflower with it. You'll get the best taste, if you really message it in properly. Place the cauliflower into the middle of the baking dish and cover the entire dish with aluminum foil (or a waste-free alternative). You might also use a casserole dish with a lid. Bake for about 40 minutes with the lid. (If the cauliflower is especially large, you may need to adjust the baking time a little.) Bake another 20 without lid / alumium foil, so the cauliflower can brown properly.
  • Last, but not least. Add chopped tomatoes, water, chopped coriander & parsley and some salt & pepper directly to the baking dish / casserole. Bake for another 10 minutes, so the sauce can soak up all the spices.

Paprika & Lentil Rice

  • First, chop the onion, garlic & paprika. It can be as small or big as you like. I tend to chop the paprika into bigger chunks as I like them to stay a little bit crunchy. Wash the lentils in a colander. (Otherwise the lentils might get a little too starchy.)
  • Next, place 1-2 tbsp olive oil into a pot, add the onion, garlic & paprika and roast for about 2-3 minutes. Add the tomatoe puree, salt & pepper. Once fully incorporated add the water.
  • When the water starts to boil, add the vegetable stock, rice & lentils. Turn the cooker down to low heat & cook the rice & lentil mix with the lid on, until most of the water has been soaked up. Take the lid off and add the chopped tomatoes. Leave simmering, on very low heat, until the cauliflower is done.

Spinach side

  • Heat a big pan. Crush the garlic clove with a big knive and add to the pan, together with the spinach. Put a lid on an leave until spinach starts shrinking. The spinach should be done within 2 minutes.

How to serve the dish

  • Place a big spoonful of the rice-lentil mix on a plate, place some spinach on top. Add the cauliflower on top of it & finish off with some of the tomato sauce from the cauliflower dish.