Roast Cauliflower Wedges with Gremolata Lentils Recipe

Image © Simon Badaja

Blanche says: “Creamy white heads of cauliflower or fractal spires of romanesco are delicious roasted until golden and sweet. The caramelised lemons and capers add a sweet acidity and a rich depth of flavour. If you don’t have lentils, or don’t have time to cook them, use a jar or can of cooked beans instead.”

Serves:

Ingredients

For the cauliflower:

3 medium cauliflowers, or use 1 cauliflower, broccoli and Romanesco
1 tablespoon salted capers, rinsed
1 large red onion, sliced
1 lemon, thinly sliced
2 tablespoons olive oil
Sea salt and freshly ground
black pepper

For the lentils

350g (12oz) brown lentils
Large bunch of flat-leaf parsley, chopped
Zest of ½ lemon
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil

Method

1. Preheat the oven to 180°C (160°C fan), 350°F, gas mark 4. Cut the cauliflower (and other brassicas, if using) into quarters, using the stems as a guide.

2. Lay the pieces in one layer in a roasting tray and scatter with the capers, the sliced red onion and lemon and the olive oil. Season well with salt and pepper.

3. Roast for 25–30 minutes, then turn and roast for another 20 minutes until lightly browned and soft. The onion and lemon slices should be caramelised and crisp.

4. Meanwhile, rinse the lentils and put them in a saucepan with about double the amount of water and 1 teaspoon of salt. Bring to the boil and cook, uncovered, for 25 minutes, or until soft. There should be just a little liquid left in the pan – do not drain.

5. Add the remaining ingredients to the lentils, mix well and taste for seasoning. Serve the wet lentils on a plate with the cauliflower wedges arranged on top. Scatter with the onion and lemon slices and the capers.

Recipe taken from House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure by Blanche Vaughan. Published by Mitchel Beazley.

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