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My favourite festive whole roast cauliflower! - It’s baked in a gorgeous sticky miso sauce with adds so much flavour 💕
Served on a bed of earthy, super tasty puy lentils then topped with creamy tahini dressing and little pops of gem like pomegranate seeds for an extra festive feel.
Here’s the recipe, enjoy!
1 medium cauliflower, leaves removed.
White miso paste rub
4 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp tahini
2 tbsp olive oil
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp mirin
For the lentils;
2 leeks chopped
2 carrots finely chopped
2 tbsp olive oil
4 cloves garlic sliced
2 carrots finely chopped
1 tbsp smoked paprika
250g dark green French or puy Lentils rinsed
1 litre veg stock
1 tbsp balsamic syrup
1 tbsp soy sauce
1 tsp sea salt
Twist black pepper
2 tbsp fresh thyme
Toppings
Tahini dressing
Fresh mint
Pomegranate seeds
To make the lentils;
Add your oil and leek to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic, carrots and paprika and fry for a few minutes.
Next add the lentils, balsamic, and soy sauce and stock, stir to combine.
Bring to the boil then cook on a low heat for approx 25 minutes or until the lentils are just tender.
Finally season with black pepper & salt to the pan and simmer for a further minute.
To cook the cauliflower;
Take the leaves and base off the cauliflower and score a cross in the base with a knife.
Add the cauliflower upside down to a large pan of boiling water. Make sure it’s submerged, cover with a lid and boil for approx 7 minutes - until just tender.
Drain and pat dry, then add it to a small baking tray.
Cover the the miso paste.
Bake for 45 minutes . The cauliflower should be a little crispy on the outside.
To serve;
Top the lentils with the whole cauliflower, tahini, herbs and pomegranate seeds.
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