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Curried Cauliflower and Lentil Tray Bake

South Asian · 40 min · Easy · 4 servings

Curried Cauliflower and Lentil Tray Bake

Cauliflower roasted with curry powder until the edges char, then folded through warm lentils and yogurt. One tray, one can, very little attention.

~320 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Season and roast

    Heat the oven to 475°F conventional (220°C fan) and line a large metal tray with baking paper. Toss the cauliflower florets and onion wedges on the lined tray with the oil, curry powder and salt until evenly coated, then spread out in a single layer.

  2. 2

    Roast hard

    ⏱ 30 min

    Roast in the same lined metal tray for 30 minutes without turning, until the florets are deeply browned and some edges are almost black. That char is the flavor; pale cauliflower tastes of nothing.

  3. 3

    Warm the lentils in

    ⏱ 3 min

    Scatter the drained lentils over the same hot tray and return it to the oven for 3 minutes, just to take the chill off them.

  4. 4

    Dress and serve

    Whisk the yogurt with the lemon juice and a pinch of salt in a bowl. Spoon it over the tray, scatter the cilantro, and serve straight from the tray.

Notes

475°F (220°C fan) and a single layer — crowding the tray steams the cauliflower and you lose the char that carries the dish. Canned lentils are the point here; cooking them from dry turns a 40-minute dinner into an hour.

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