Roasted Cauliflower and Lentil Recipe | olivemagazine

Ingredients

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp celery salt
• 2 medium cauliflowers cut into 4 x 21/2cm- thick steaks (use the off-cuts for soup)
• 3 tbsp rapeseed oil plus extra for the cauliflower
• 250g butter
• 70g golden sultanas
• 70g hazelnuts toasted and roughly chopped
• 4 tsp baby capers
• ½ small bunch tarragon finely chopped
• ½ small bunch chives finely chopped
• ½ small bunch flat-leaf parsley finely chopped
• ½ small bunch chervil finely chopped (optional)
• 300g split red lentils
• 1 shallot finely chopped
• 1 carrot grated
• 2 cloves garlic crushed
• 1 sprig thyme
• 1 bay leaf