Ad

For the dressing

Nutrition: per serving

  • kcal344
  • fat11g
  • saturates2g
  • carbs49g
  • sugars19g
  • fibre5g
  • protein12g
  • salt0.1g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets, drizzle with oil and toss with the paprika. Spread out in a roasting tin and roast for 40 mins until just tender. Allow to cool slightly.

  • step 2

    Meanwhile, rinse the rice and lentils, then put them in a saucepan with twice their volume of water. Cover and bring to the boil, reduce to a simmer and cook for 25-30 mins. Drain and rinse under cold water.

  • step 3

    To make the dressing, whisk together all the ingredients. Season and pour over the rice mixture while slightly warm, then stir in the cauliflower, raisins and parsley.

Recipe from Good Food magazine, December 2012

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.6 ratings
mrsmach avatar

mrsmach

A star rating of 1 out of 5.

Absolutely vile, I binned it!

sassassassas avatar

sassassassas

The whole family enjoyed this, including the youngsters. I jazzed it up with chilli oil to roast the cauliflower and added capers and toasted pinenuts to the mix. Very easy and low stress.

sassassassas avatar

sassassassas

The whole family loved this. Very easy to make. I jazzed it up with chilli oil for roasting the cauliflower, and handfuls of capers and toasted pine nuts thrown in. I would give it five stars but the ratings aren't working on the site using my iPad.

barneybooroo

tip

This was surprisingly tasty given its simplicity (but needs a lot of seasoning!) Definitely don't try to throw in 300g of raisins - a big handful will give you the sweetness you need! Also, personal taste, but I much preferred this while it was still hot.

Ad
Ad
Ad