Tried making this myself at home and thought I’d share the recipe for anyone who’s interested!
INGREDIENTS
For the Cauliflower:
• 2 tbsp olive oil
• 1 cauliflower head, chopped
• 1 onion, cut in half
• 4 garlic cloves, whole
• 1 tsp dried mixed herbs
• 1/2 tsp dried parsley
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• Salt & black pepper
• 1 vegetable stock cube
• 2 cups warm water
• 1/2 cup coconut milk
For the Crispy Lentils:
• 1 can lentils, drained and rinsed
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt & black pepper
INSTRUCTIONS
- Preheat the oven to 200°C.
- Place cauliflower, onion, and garlic on a baking tray, drizzle with olive oil, and season with herbs, ginger, nutmeg, salt, and pepper.
- On a separate tray, spread out the lentils and season with paprika, cumin, garlic powder, salt, and pepper.
- Roast both trays in the oven for 30 minutes, placing cauliflower on the top rack and lentils on the bottom.
- Blend the roasted cauliflower, onion, garlic, stock cube, warm water, and coconut milk until smooth. Adjust seasoning as needed.
- Serve with crispy lentils on top and garnish with olive oil, extra coconut milk, red chili flakes, and toasted bread if you like.