A hearty vegetarian dish good any time of the year!

2 medium sized cauliflowers, broken into florets

¾ teaspoon turmeric

½ teaspoon ground cilantro

½ teaspoon caraway seeds

Sea salt and freshly cracked pepper to taste

3 tablespoons olive oil

2 cups black lentils

For the salad:

½ cup cilantro leaves, finely chopped

1 small red onion, halved and finely sliced

2 tablespoons olive oil

2 tablespoons fresh lemon juice

Salt and pepper to taste

  1. Preheat oven to 350F.  In a large bowl, mix cauliflower, turmeric, cilantro, caraway seeds, olive oil, salt, and pepper, then spread evenly onto a baking sheet covered with parchment paper. Bake for 30 minutes, until the cauliflower is softened but still a bit crunchy.  Remove from oven, and let cool.
  2. Meanwhile, in a large pot, boil 4 cups of water, and add the lentils. Cook for 20 minutes, until they are al-dente.  Strain and allow to cool to room temperature.
  3. Place the cauliflower and lentils in a large bowl and mix until combined. Add the cilantro, and red onion and mix to combine. Add the olive oil, lemon juice, salt and pepper, taste, and adjust seasoning accordingly. Top with crumbled feta cheese and serve.
Original recipe found at matkonation.com
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