Puttanesca Lentils with Buttery Roasted Cauliflower

🥘 Ingredients

• cauliflower head 1
• olive oil 3 tbsp
• salt 1 pinch
• black pepper 1 pinch
• quinoa 80 g
• stock cube ½
• garlic cloves 3
• smoked paprika 1 tsp
• canned chopped tomatoes 800 g
• Kalamata olives 60 g
• olive brine 1 tbsp
• capers 30 ml
• caper brine 1 tbsp
• salt
• fresh parsley 15 g
• cooked Puy lentils 400 g

1. 1

   Preheat the oven to 200°C fan / 220°C / gas mark 7.
2. 2

   Spread cauliflower head (cut into 1.5cm steaks, florets broken off) across a roasting tray . Drizzle liberally with olive oil and season with salt and black pepper , getting into all the crevices.
3. 3

   Roast for 30 minutes , flipping the steaks halfway through, until golden brown and charring in a few places. If using baby leaves, add them 5 minutes before the end.
4. 4

   Cook quinoa in a saucepan according to packet instructions. For extra flavour, add stock cube to the cooking water.
5. 5

   Heat a splash of olive oil in a pan over a low heat. Fry garlic cloves (minced) for 30 seconds , then add smoked paprika and stir until fragrant. Be careful not to let the garlic colour or burn — it will turn the dish bitter!
6. 6

   Pour in canned chopped tomatoes , Kalamata olives (pitted and chopped), olive brine , capers , caper brine , and a big pinch of salt . Stir to combine.
7. 7

   Cook the sauce for 10 minutes on a medium-low heat, then stir through fresh parsley (chopped). Season to taste.
8. 8

   Add cooked Puy lentils and the cooked quinoa. Stir to combine. Ladle into bowls, top with the roasted cauliflower, and garnish with fresh parsley leaves and roasted Omega-3 seeds if desired.