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; 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...

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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
freshly ground black pepper