Roasted cauliflower and lentil salad with red pepper sauce Archive

Name: Roasted cauliflower and lentil salad with red pepper sauce Archive
Ingredients: 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets; 2 tsp coconut oil or ghee; 1 tsp ground cumin; pinch sea salt flakes, or to taste; 350g/12oz Puy lentils, soaked overnight; 1 bay leaf; 1 tbsp extra virgin olive oil; handful finely chopped fresh flatleaf parsley; 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters; 70g/2Â½oz cashews, soaked for 4-6 hours; 1 garlic clove; 3 tbsp extra virgin olive oil; 2 tbsp lemon juice; pinch chilli flakes (optional); sea salt and freshly ground black pepper

beebrecipes.co.uk

This hearty, spiced vegan salad with a rich, tangy dressing is full of goodness and perfect for winter. This meal provides 552 kcal, 29g protein, 57g carbohydrate (of which 9g sugars), 23g fat (of...

View Original

Share this recipe:

Ingredients

1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets
2 tsp coconut oil or ghee
1 tsp ground cumin
pinch sea salt flakes, or to taste
350g/12oz Puy lentils, soaked overnight
1 bay leaf
1 tbsp extra virgin olive oil
handful finely chopped fresh flatleaf parsley
1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters
70g/2Â½oz cashews, soaked for 4-6 hours
1 garlic clove
3 tbsp extra virgin olive oil
2 tbsp lemon juice
pinch chilli flakes (optional)
sea salt and freshly ground black pepper