The sauce for the cauliflower is made from the stalk and leaves - nothing is thrown away! - and flavored with different types of sesame and black cumin. It is accompanied by stewed red lentils with ginger and carrots.
Preparation
Open tab
For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator. If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual. Open and discard the package. Heat cauliflower and lentils side by side in a pan over medium heat or in a suitable container in the microwave (800 W, 3 minutes), stirring occasionally and adding a little water if needed.
Finishing Tips
Open tab
Always adjust the salt level to your taste! If you like your lentils even creamier, add a little coconut milk instead of water when reheating. You can also additionally season both lentils and cauliflower with some Curry or Ras El-Hanout powder.
To go with it
Open tab
Rice is the ideal companion, whether basmati, wild...or regular. Couscous also fits perfectly.
Ingredients
Open tab
Stewed lentils (red lentils, carrots, onions, vegetable oil, ginger, mustard seeds, salt), roasted cauliflower (cauliflower, vegetable oil, sesame paste, lemon juice, black sesame seeds, parsley, sesame oil, black cumin seeds, salt).
Search
