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 yoghurt
• 1 tbsp fresh mint, chopped
• 1 tsp ground cumin
• 1 lemon, zest and juice
• Fine salt and black pepper
• 200 g rocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds

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. 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 stock. 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.
5. Stir the chopped spinach through the warm lentils a handful at a time until wilted and glossy. Taste and season. 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.