curried cauliflower, lentil and kale salad with Persian feta

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Cauliflower is such a versatile vegetable, we love serving it up in so many of our recipes! In this recipe, we’ve roasted the cauliflower in curry powder, giving it a great smokey flavour, which pairs so nicely with the creamy Persian feta

🍴 Serves: 2-4

🕒 Prep: 20 mins. cooking time: 35 mins

Ingredients

  • ½ head cauliflower
  • 1 tinned cooked lentils, drained
  • 2 tablespoons curry powder
  • 3 tablespoons extra-virgin olive oil
  • 2 cups roughly chopped kale
  • 75g Persian feta, or favourite feta of your choice!
  • Chopped parsley to serve, optional
  • Pepper to serve, optional

Directions

  1. Preheat oven to 180°C
  2. With a sharp knife, roughly slice cauliflower head, keeping all similar sized pieces
  3. On a baking tray lined with baking paper, toss cauliflower in olive oil and curry powder
  4. Roast cauliflower pieces in the oven until crisp and tender, approximately 30 minutes
  5. Wash the kale, and massage dry in a tea towel (the massaging helps to reduce some bittnerness in the kale)
  6. Just before cauliflower is cooked, mix in kale into the tray, covering with oil and spice
  7. Bake for an additional 5-10 minutes until kale pieces are crispy to touch
  8. In a mixing bowl, toss together drained lentils, cauliflower and kale
  9. Serve seasoned with pepper, fresh parsley and feta sprinkled over the top

Notes

  • Great as either a side dish or make it a main meal by adding grilled chicken, fish or a lean red meat

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