Turmeric Roasted Cauliflower with Lentils

Ingredients

• 250 g green or puy lentils, rinsed
• 1 large cauliflower, cut into florets
• 100 g spinach
• 2 tsp ground turmeric
• 1 red onion, finely sliced
• 600 ml vegetable stock
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 3 tbsp Greek yogurt
• 1 tbsp fresh mint, chopped
• Crusty bread, to serve
• Rocket and seed salad, to serve

Method

1. Heat the oven to 210°C/190°C fan. Toss the cauliflower florets with the turmeric, cumin, olive oil and a generous pinch of salt and pepper — the oil blooms the spices as they roast, so raw turmeric and cumin turn fragrant and nutty rather than dusty. Every floret should be stained deep gold.
2. Spread the cauliflower on a large tray in a single layer with space between the florets. Crowd them and they steam instead of roast. Roast for 30–35 minutes, turning once, until the edges are deeply caramelised and a knife slips easily through the stem.
3. While the cauliflower roasts, toss the sliced red onion with the red wine vinegar and a pinch of salt in a small bowl. Leave for at least 10 minutes — it turns bright pink and loses its raw bite.
4. Tip the lentils into a saucepan with the grated carrot, stock and bay leaf. Bring to a gentle simmer and cook for 20–25 minutes until the lentils are just tender with a touch of bite and most of the stock has been absorbed. Fish out the bay leaf.
5. Stir the chopped spinach through the warm lentils a handful at a time until wilted and glossy. Taste, season with salt and pepper, taste again — adjust now, not at the table. Sharpen with a squeeze of lemon off the heat.
6. Spoon the lentils onto a wide platter. Pile the roasted cauliflower on top, scatter the pickled red onion across, dollop the Greek yoghurt in pools, and shower with the chopped mint. Tuck the lemon wedges and extra mint leaves around the edge for squeezing and scattering at the table.