Spring House & Garden Salads and Vegetables

Roasted Cauliflower with Gremolata Lentils


The caramelised slices of red onion and lemon give the roasted cauliflower a rich depth of flavour. If you like, you can roast extra lemons in this way and add them to other dishes, such as the Moroccan-style Vegetable Tagine with Couscous .

the huge range of colours, flavours and textures that come from plant ingredients – spices, herbs, vegetables, nuts and legumes – is worth celebrating in its own right.

Serves 6.

This recipe originally appeared in House & Garden magazine, photo courtesy of Simon Bajada


For the cauliflower:

3 medium cauliflowers, or use 1 cauliflower, 1 broccoli and 1 romanesco

1tbsp salted capers, rinsed

1 large red onion, sliced

1 lemon, thinly sliced

2tbsp olive oil


For the lentils:

350g lentils

Large bunch parsley, chopped

lemon, zest

1tbsp red wine vinegar

1tbsp extra virgin olive oil


Heat the oven to 180°C/fan oven 160°C/mark 4. Cut the cauliflower (and other brassicas, if using) into quarters, using the stems as a guide.

Lay the pieces in one layer on a roasting tray and scatter with the capers, the sliced red onion and lemon, and the olive oil. Season well with salt and pepper.

Roast for 25-30 minutes, then turn and roast for another 20 minutes, until lightly browned and soft. The onion and lemon slices should be caramelised and crisp.

Meanwhile, rinse the lentils and put them in a saucepan with approximately double the amount of water and 1tsp salt. Bring to the boil and cook, uncovered, for 25 minutes or until soft. There should be just a little liquid left in the pan – do not strain.

Add the remaining ingredients to the lentils, mix well and taste for seasoning. Serve the wet lentils on a plate with the cauliflower wedges arranged on top. Scatter with the onion and lemon slices and the capers. e


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