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Spiced roasted cauliflower with lentils and tahini yoghurt
Fruit and vegetables
1 whole
cauliflower
(about 750g/1lb 10oz), cut into medium-sized florets, stalks sliced and leaves retained
1 tsp red
chilli
flakes
1 small
lemon
, juice only, plus extra for squeezing
50g/1¾oz fresh flatleaf
parsley
, finely chopped
handful
pomegranate
seeds
Tins, packets and jars
400g tin
green lentils
, drained and rinsed
2 tbsp
tahini
Cooking ingredients
½ tsp ground
turmeric
2 tbsp extra virgin
olive oil
1 tbsp
olive oil
1 heaped tsp
cumin
seeds
salt
, to taste
Dairy, eggs and chilled
350g/12oz Greek-style
yoghurt
Other
1 heaped tsp ras el hanout
flatbreads or
pitta breads
, to serve
Back to recipe
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