Take inspiration from the Middle East with this deliciously spiced bake.
Serves: 4
Time to prepare: 15 mins
Time to cook: 40 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free
Ingredients
1 x 400g/14oz can green lentils in water, drained and rinsed
2 x 400g/14oz can chopped tomatoes
4 tbsp Harissa paste
2 tbsp tomato purée
3 medium sweet potatoes, peeled and cut into 2cm (scant 1 inch) chunks
Salt and pepper to taste
1 large cauliflower, separated into florets
1 tbsp extra-virgin olive oil
Vegan natural yoghurt, to serve
1 tbsp chopped coriander, to serve
Instructions
Preheat the oven to 200°C/400°F/gas mark 6.
Add the lentils, chopped tomatoes, 3 tbsp Harissa paste, tomato purée and sweet potatoes into a large, ovenproof pan set over a medium heat. Bring to the boil, stirring occasionally, then season to taste.
Top with the cauliflower florets, pushing them gently into the tomato sauce.
Mix the oil with the remaining Harissa paste and brush over the tops of the cauliflower. Roast in the oven for 30–40 minutes until the cauliflower and sweet potatoes have softened.
Spoon into serving bowls and drizzle with yoghurt. Scatter over the chopped coriander.
Chef's tip: Perfect with warm pitta bread or in a tortilla wrap. Cauliflower can be swapped with broccoli or try a mix of both.
