Spiced Roasted Cauliflower with Minted Pea Mash, Tomato Lentils, and Crispy Cumin Oil

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the cauliflower on the tray. Toss with 2 tablespoons olive oil (30 ml), smoked paprika, ground cumin, garlic powder, 1 teaspoon salt, and black pepper. Roast for 30 to 35 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

3. 3

   While the cauliflower roasts, heat 1 tablespoon olive oil (15 ml) in a medium skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.

4. 4

   Add the crushed tomato, water or vegetable broth, dried oregano, cooked lentils, and 1/2 teaspoon salt. Simmer over medium-low heat for 12 to 15 minutes, stirring occasionally, until slightly thickened. Add the red wine vinegar and stir. Adjust salt if needed.

5. 5

   Place the peas in a small saucepan with 1/4 cup water (60 ml) and cook for 3 to 4 minutes over medium heat until tender and bright green. Drain if needed.

6. 6

   Blend or mash the peas with the fresh mint, 1 tablespoon lemon juice (15 ml), 1 tablespoon olive oil (15 ml), and 1/2 teaspoon salt until you get a rustic mash. Keep warm.

7. 7

   For the crispy oil, heat the remaining 1 tablespoon olive oil (15 ml) in a small pan over medium-low heat. Add the sliced garlic clove, cumin seeds, and red pepper flakes if using. Cook for 1 to 2 minutes until the garlic is golden and the cumin is fragrant. Remove from the heat immediately so it does not burn.

8. 8

   Spread the pea mash onto plates. Spoon over the tomato lentils and top with the roasted cauliflower. Drizzle with the crispy oil and the remaining 1 tablespoon lemon juice (15 ml). Serve hot.