This vegan recipe combines the earthy flavors of roasted cauliflower with the nuttiness of black lentils, enhanced by aromatic cumin and smoked paprika.
Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup cooked black lentils. 2 tablespoons chopped fresh cilantro. 2 tablespoons lemon juice.
Instructions: Turn on the oven and heat it up to 400F 200C. Toss the cauliflower florets with salt, pepper, ground cumin, and olive oil in a large bowl until they are well covered. Place the cauliflower on a baking sheet in a single layer. Put the cauliflower in an oven that has already been heated and roast it for 25 to 30 minutes, or until it is soft and browned around the edges. Place the cooked black lentils in a small saucepan and heat them over medium-low heat until they are warm. Take the cauliflower out of the oven and put it on a serving dish when it's done. Put warm black lentils, chopped cilantro, and lemon juice on top of the roasted cauliflower. Enjoy while hot!
Prep Time: 10 minutes
Cook Time: 30 minutes
les nepalais de lapcha