Wholesome, flavourful, with a big tick for nutrition. Turmeric cauliflower with spiced lentil and broccoli rice is a sure fire way to cook a plant-based meal with ease, yet make for the most impressively presented dish on the table too.
Turmeric Cauliflower with Spiced Lentil and Broccoli Rice
GF : DF: SF : V
1 head cauliflower
1 tablespoon olive or melted coconut oil
1 1/2 teaspoons ground turmeric powder
Pinch sea salt
Lentil Broccoli Rice
1 1/2 cups broccoli florets (approximately 1 small head broccoli)
2 tablespoons olive or coconut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 small white onion, peeled and diced
1 clove garlic, peeled and finely diced
400g tin lentils, rinsed and drained
1 tablespoon chopped parsley
1 tablespoon almonds, toasted and chopped
1 tablespoon lemon juice
Preheat oven to 180C and line a baking tray with greaseproof paper. Place cauliflower on oven tray, drizzle oil over cauliflower head then sprinkle with turmeric and sea salt.
Rub all the ingredients in so it is evenly coated. Place in oven to cook for one hour. It should become lovely and golden.
Whilst the cauliflower is cooking make the lentil broccoli rice. If you have a food processor or blender, blitz the broccoli florets until they become a rice-like consistency. If you don’t have this equipment simply finely chop the florets to form a rice. Set aside.
Heat a large frypan on medium heat, add olive or coconut oil, cumin, coriander, onion and garlic and cook until fragrant and lightly browning.
Add lentils and broccoli rice and cook a further 8-10 minutes until broccoli is cooked through.
Toss in parsley, chopped almonds and lemon juice, stir once again and place on serving plate. Top with whole roast turmeric cauliflower and serve.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.