Cumin spiced Cauliflower with Fried Lentils and Spinach Yoghurt
Vegetarian
Gluten free
This recipe is by the wonderful Hetti McKinnon. Cauliflower florets are roasted in cumin then served with spiced lentils and a creamy spinach yoghurt. Serve as a side dish or for lunch
Allergens -
Milk.
Ingredients
Cauliflower, Black pepper, Spinach Yoghurt (Black pepper, Greek yoghurt, Capers, Extra virgin olive oil, Baby spinach, Mint, Lemon juice, Sea salt), Lentil, Extra virgin olive oil, Mint, Cumin, Coriander seed ground, Garlic, Paprika, Sea salt, Bay leaves.
Preparation and storage notes
Place the cauliflower & lentils onto a serving dish. Drizzle with the spinach yoghurt and serve.