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DUKAI recipe

Charred Cauliflower, Lentils & Tahini

Charred cauliflower over warm lentils, with roast tomatoes and tahini.

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4 main-course portions.

Charred cauliflower over herbed lentils with a green dressing

Ingredients

  • Cauliflower, cut into thick wedges800 g1.75 lb (800 g)
  • Cooked green lentils400 g14 oz (400 g)
  • Cherry tomatoes200 g7 oz (200 g)
  • Olive oil35 ml1.25 fl oz (35 ml)
  • Ground cumin4 g
  • Lemon & Tahini Dressing120 ml4 fl oz (120 ml)
  • Parsley20 g
  • Salt3 g

Method

  1. Brush cauliflower with approximately two thirds of the oil, cumin and salt and roast at 220°C (430°F) for 25 to 30 minutes until browned and tender at the core.

  2. Roast tomatoes alongside for the final 12 minutes.

  3. Warm lentils with remaining oil and a splash of water, then stir in parsley.

  4. Spoon lentils onto plates, add cauliflower and tomatoes, and finish with tahini dressing.

Chef’s notes

  • Keep the core attached so each wedge remains intact; roast loose florets alongside.
  • When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.