Miso Lentils with Caramelised Cauliflower
- Simple
- 0:45 m
- 30 ingredients
Perfect for the cold these smokey miso lentils are the perfect weekend supper. A great one pan dinner its packed full of warming miso paste and topped with caramelised cauliflower for a sweet kick. Saucy and spicy it goes great mopped up with some warm roti - find the full recipe below!
Serves: 4
Ingredients
For the Cauliflower
- 1 medium cauliflower
- 1 tbsp olive oil
- 2 tbsp brown rice miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tsp smoked paprika
For the Miso Lentils
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 6 curry leaves
- 1 bay leaf
- 2 medium onions
- 4 cloves of garlic
- 2 inch piece of fresh ginger
- 1 red chilli
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 x 400g can of tomatoes
- 2 x 400g cans lentils
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 400g tin of coconut milk
- 1 lime
- 15g coriander
To Serve
- 100g plant-based yoghurt
- 1 lime
- 5g fresh lime leaves (chopped)
- - toasted seeds
- Plant-based Naan bread or Roti
Before you start
Preheat oven to 200C | Baking tray lined with baking paper | Large frying pan
Step 1
Roast the cauliflower
- Remove the leaves from the cauliflower and cut out the florets
- Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a bowl and stir to create a marinade
- Add the cauliflower to the bowl and stir until well coated
- Transfer to the baking tray and roast for 30 minutes, mixing half way until cooked and caramelised
Ingredients
- 1 medium cauliflower
- 1 tbsp olive oil
- 2 tbsp brown rice miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
Step 2
Prep the vegetables
- Peel, trim and finely dice the onions
- Peel and grate the garlic and ginger
- Deseed and finely chop the chilli
- Pick the coriander leaves
- Juice the lime
Ingredients
- 1 tsp coriander seeds
- 2 medium onions
- 4 cloves of garlic
- 2 inch piece of fresh ginger
- 1 red chilli
- 1 lime
Step 3
Prepare the lentil curry
- Warm the oil and butter in the pan over medium heat
- Add the mustard seeds and coriander seeds and fry for 30 seconds (until they start to pop)
- Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant
- Add the onions and red chilli to the pan and fry for 6-7 minutes until soft and golden
- Add the turmeric and paprika and fry for 30 seconds
- Add the drained lentils and stir for 2 minutes
- Add the chopped tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes
- Pour in the coconut milk, stir to combine and simmer for 3-4 minutes
- Squeeze in the lime, stir and simmer for 1 minute
- Taste and season to perfection
- Fold through 10g of coriander leaves
Ingredients
- 2 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 curry leaves
- 1 bay leaf
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 x 400g can of tomatoes
- 2 x 400g cans lentils
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 400g tin of coconut milk
- 15g coriander
- 1 lime
Step 4
Prepare the dressing
- Add the coconut yoghurt and juice of one lime to a bowl and stir to combine (add a little water to loosen if needs be)
Ingredients
- 100g plant-based yoghurt
Step 5
Time to serve
- Drizzle over the yoghurt, sprinkle over the seeds, garnish with coriander leaves, top with the cauliflower florets and serve immediately with the bread of your choice or rice
Ingredients
- 5g fresh lime leaves (chopped)
- - toasted seeds
- Plant-based Naan bread or Roti