March 1, 2013 by admin
When I roasted cauliflower I feel like I did something special, because roasting cauliflower transforms the taste resembling nothing like it’s raw form. However, all the honor belongs to the cauliflower because all you have to do is: cut, lightly coat with olive oil and season — easy-peasy!
This is an easy-peasy recipe, because not only is roasting cauliflower a cinch, but lentils are the most low-maintenance legume in the bulk bins.
The recipe basically goes like this:
1. Boil Lentils
2. Roast Cauliflower
3. Toast Almonds
What you need:
1 Crown Cauliflower
2 tsp. Garam Masala
Olive Oil, Mint, Lemon, Salt, and Pepper
Cooking: Take one cup of lentils cover with cold water, add teaspoon of salt. Boil until tender, about 20 minutes. Drain.
Flavor: Stir in 2 tsp of garam masala, 1/2 tsp of salt and 1 tsp of olive oil to drained lentils.
Preheat oven to 425
Cover the florets of 1 cauliflower with 2 Tbs. of olive oil, season with salt and pepper. Spread cauliflower in a single layer onto a baking sheet. Place in oven. Stir every 6 minutes until cauliflower has golden bits. Usually takes between 12-18 minutes.
3. Toasting Almonds
After you’ve taken out the cauliflower turn the oven down to 350, and put 1/4 C. of raw almonds onto baking sheet. Stir after 5 minutes. Test almonds for doneness by biting one almond in half. The almonds are done when golden brown throughout. See above picture. This may take 8-10 minutes.
Put the lentils on the plate, then place the roasted cauliflower on top of lentils. Sprinkle with chopped toasted almonds, add fresh mint leaves, and a healthy squeeze of lemon juice. I’ve also added pickled onions to the plate, which was extra tasty. I’ve got the recipe coming soon, so consider yourself teased!
Let me know if you have any questions.
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