Roasted cauliflower with veggie bagna cauda recipe | delicious. magazine

Ingredients

• 1 large cauliflower
• 4 tbsp olive oil, plus extra to drizzle
• 3 pickled walnuts, chopped, plus 2 tbsp pickling liquid from the jar
• Large handful fresh flatleaf parsley, roughly chopped, plus extra to garnish
• 3 tbsp capers, rinsed
• Grated zest and juice 1 lemon
• 250g pack ready-to-eat black lentils
• 250g pack ready-to-eat brown basmati rice
• For the bagna cauda
• 8 fat garlic cloves
• 200ml whole milk
• 1 tbsp brown miso paste
• 30g shelled walnut pieces, toasted in a dry pan
• 4 tbsp extra-virgin olive oil
• 50g butter
• 50ml double cream