Ingredients

• 1 cauliflower broken into bite-sized florets
• 3 shallots sliced
• 1 x 400g tin beluga lentils
• 1½ tsp ground turmeric
• 4 Tbsp olive oil
• 1 garlic glove
• 100g cashews
• 1 lemon, peel and juice
• 2 whole cloves
• 2 cardamom pods
• ½ cinnamon sticks
• 2 bay leaves
• 150g brown basmati rice
• 1 Tbsp maple syrup
• 1 bunch of coriander roughly chopped
• pinch of salt & black pepper

Instructions

Preheat the oven to 200°C. On a large baking tray, toss together the cauliflower, sliced shallots, crushed garlic glove, lentils, 1 tsp of turmeric, 1 Tbsp of olive oil, salt and pepper. Spread everything out evenly in a single layer.

Meanwhile, warm 1 Tbsp of olive oil in a large saucepan set over low heat. Add the cashews, lemon peel, whole cloves, cardamom pods, cinnamon stick and bay leaves. Cook for 4–5 minutes, stirring often, until lightly golden.

Stir in the rice, then pour in 375ml water and salt. Increase the heat and bring to the boil, then cover with a lid and reduce the heat to low. Gently simmer for 25–30 minutes, until all of the water has been absorbed. Remove the pan from the heat and leave to stand (with the lid on) for 10–15 minutes.

Whisk together with the lemon juice, maple syrup, olive oil, ½ tsp of turmeric. Add salt and pepper to taste.

Fluff the rice with a fork and tip into a large serving bowl. Add the roasted cauliflower mixture.

Add the coriander and dressing.