Sumac & cumin-roasted cauliflower & grape with garlic puy lentils & chilli coriander dressing

Sumac & cumin-roasted cauliflower & grape with garlic puy lentils & chilli coriander dressing

Sumac & cumin-roasted cauliflower & grape with garlic puy lentils & chilli coriander dressing / Serves 4

Ingredients

  • Medium cauliflower head
  • 400g red grapes
  • 1 red onion, cut into segments
  • 3 tbsp olive oil
  • 2 tsp sumac
  • 1 tbsp cumin seeds

Chilli coriander dressing

  • 40g coriander
  • 1 green chilli
  • 4 cloves garlic (optional)
  • Thumb-sized piece of ginger
  • 1 preserved lemon (skin only)
  • 3 tbsp lemon juice
  • 2 tbsp olive oil

Lentils

  • 300g puy lentils
  • 4 cloves garlic
  • 2 bay leaves
  • 1 litre vegetable stock
  • 1 tbsp red wine vinegar

Method

Pre-heat the oven to 220C. 

Break the cauliflower into florets and place in a large bowl with the red onion, olive oil, sumac and cumin seeds. Toss to coat evenly, then place in a large oven dish and roast for around 50-55 minutes (turning frequently), until nicely charred. 

Make the dressing: place the coriander, chilli, ginger, garlic and preserved lemon (if using), lemon juice and olive oil in a food processor and blitz until you have a pesto-like consistency. Set aside at room temperature.  

Put the lentils, 4 unpeeled garlic cloves and bay leaves into a pan with the vegetable stock. Bring back to the boil and simmer for 25-30 minutes until the liquid has evaporated and the lentils are tender. Once ready, remove the garlic and the bay leaves. Discard the bay leaves, then squeeze the garlic cloves out of their skins into a bowl and mash with the red wine vinegar and a pinch of salt. Stir back into the lentils. 

Meanwhile, when the cauliflower has around 15 minutes to go, add the grapes to the baking tray, mixing to coat with the oil and spices (add an extra splash of oil if needed) and roast until sticky. 

To serve, place the lentils on a plate, then top with the roasted vegetables and grapes and spoon over the dressing.