Roasted Cauliflower with Harissa

Another wonderful inspiration from the Food Doctor. Slightly tweaked but only very slightly.

Never be afraid of switching ingredients up to suit your preferences.

Ingredients:

2 x cauliflowers ( I used 1x normal & I x Romanesco)

1 x punnet (350g) cherry tomatoes, halved

Ground chilli

1 x tbsp ime juice or freshly squeezed from one lime

2 tbsp harrisa paste

1 tbsp soy sauce

2 x 400g tins green lentils, drained & rinsed

Freshly ground black pepper

2 -3 tbsp roasted shelled pistachio nuts

Method:

Preheat oven to 200degrees C/180degrees C fan/gas 6

2. Remove the base from the cauliflower and discard.

Roughly chop the leaves and put in a roasting tray with tomatoes, ground chilli, chopped garlic and

some lime juice.

3. Cut each cauliflower into 4 wedges, smear with the harissa and place on top of the lentil and

tomatoes.

Season with black pepper, drizzle over the lime juice and soy sauce.

4. Roast in the oven for 15 mins, then remove, baste the cauliflower with the juices and return to

the oven for a further 15 minutes.

5. Remove from the oven and serve with pistachios scattered on top.

I ate mine with a dollop of Total yogurt but you might want some grains such as:

spelt, freekah or mixed wild and red rice.