Puttanesca Lentils with Buttery Roasted Cauliflower

45 minutes

1. Preheat the oven to 200°C fan / 220°C / gas mark 7.
2. Spread cauliflower head(1) (cut into 1.5cm steaks, florets broken off) across a roasting tray. Drizzle liberally with olive oil(3 tbsp) and season with salt(1 pinch) and black pepper(1 pinch), getting into all the crevices.
3. Roast for 30 minutes, flipping the steaks halfway through, until golden brown and charring in a few places. If using baby leaves, add them 5 minutes before the end.
4. Cook quinoa(80 g) in a saucepan according to packet instructions. For extra flavour, add stock cube(0.5) to the cooking water.
5. Heat a splash of olive oil in a pan over a low heat. Fry garlic cloves(3) (minced) for 30 seconds, then add smoked paprika(1 tsp) and stir until fragrant. Be careful not to let the garlic colour or burn — it will turn the dish bitter!
6. Pour in canned chopped tomatoes(800 g), Kalamata olives(60 g) (pitted and chopped), olive brine(1 tbsp), capers(30 ml), caper brine(1 tbsp), and a big pinch of salt(some). Stir to combine.
7. Cook the sauce for 10 minutes on a medium-low heat, then stir through fresh parsley(15 g) (chopped). Season to taste.
8. Add cooked Puy lentils(400 g) and the cooked quinoa. Stir to combine. Ladle into bowls, top with the roasted cauliflower, and garnish with fresh parsley leaves and roasted Omega-3 seeds if desired.