Roasted cauliflower with lentils
Delicious & nutritious on its own or as part of a meal.
1 red onion thinly sliced
1 lemon thinly sliced
1 tbsp capers rinsed
handful chopped flat-leafed parsley
sea salt & freshly ground pepper
1 tbsp red wine vinegar
1 tbsp olive oil
Preheat oven to 180°C
Cut cauliflower into large florets, put in roasting tray, season and toss in olive oil. Add lemon, onion and capers on top. Roast for 40 minutes, turning cauliflower over mid way. In the meantime, cook lentils for approximately 20 minutes or according to packet instructions. Mix vinegar and oil, season and toss into drained lentils. Spoon lentils onto a platter or tray, arrange roasted cauliflower mix onto, scatter with parsley.
Serve with crusty bread if necessary but this is pretty filling.
Approximate cost £3.80