Whole Roasted Cauliflower with lentils, tomato & garlic by Ian Orr

Serves 4


1 whole cauliflower
2 onions chopped
1 tin of chopped tomatoes
1 bulb of whole garlic
100g of lentils
1 tablespoon of olive oil
2 tablespoons of cider vinegar
2 sprigs of thyme


Pre heat oven to 180c
In a large pot, cook the onion in a little olive oil for about 3 mins until soft. Add the garlic whole, then the thyme & tomatoes and cook for 2 minutes.  Keep the cauliflower whole and put a X on the bottom of it and place in the pot.  Next, add 1litre of water, the vinegar and lentils and bring to the boil before placing a lid on it. Cook the dish in the oven for 1 hour, remove the lid and cook for another 30 mins until brown.

Remove the whole garlic and squeeze out the soft centre, chop it up and mix back into the pot. Leave the cauliflower to cook a little and then cut into four wedges and serve with the sauce.

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