Roast Romanesco Cauliflower with Daal and Stir fried Pink Pointed Cabbage.
30 minutes, serves 4
Preheat the oven to 200oc. Break the cauliflower into florets and halve them if they seem to big. Pop on a baking tray with 2 tablespoons of curry powder and a good glut of olive oil, in the oven. Finely dice an onion, 3 cloves of garlic and a thumb of ginger. Put in a saucepan with a tablespoon of coconut oil and a tablespoon of curry powder. Put on a low heat with the lid on to gently brown for 5 minutes while you wash 200g of red lentils. When the onion has browned, add the lentils, a tin of coconut milk and half a tin of water. Put the lid back on and simmer for 15 minutes. Finely slice the pink pointed cabbage, 2 cloves of garlic and a thumb of ginger. Stirfry with a tablespoon of olive oil or coconut oil for 5 minutes. Assemble the daal, cauliflower and cabbage in a bowl and drizzle with sesame oil, a squeeze of lemon and a scatter of chilli flakes.