Ingredients

• 1 large cauliflower (approximately 550g/1lb 4oz)
• outer leaves and stalk removed
• separated into equal-sized florets
• 2 tsp coconut oil or ghee
• 1 tsp ground cumin
• pinch sea salt flakes
• or to taste
• 350g/12oz Puy lentils
• soaked overnight
• 1 bay leaf
• 1 tbsp extra virgin olive oil
• handful finely chopped fresh flatleaf parsley
• 1 large red pepper
• preferably Romano
• stalk and seeds removed
• cut lengthways into quarters
• 70g/2½oz cashews
• soaked for 4-6 hours
• 1 garlic clove
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• pinch chilli flakes (optional)
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes
• turning the florets halfway through cooking
• until browned all over and tender when pierced in the centre with a sharp knife.
• Meanwhile
• for the sauce
• arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes
• or until soft with blackened
• loosened skins.
• Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil
• then reduce and simmer for 12-15 minutes
• or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil
• stirring well to coat the lentils. Set aside.
• Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor
• blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.
• Just before serving
• stir the roasted cauliflower and parsley into the lentils.
• Spoon the salad onto serving plates
• drizzle a little of the red-pepper sauce over each portion and serve.