Rustic Red Lentil and Roasted Cauliflower Bake with Dill Yogurt Cream

Instructions

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   1. Preheat the oven to 220°C / 425°F. Toss the cauliflower with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, the cumin, oregano, 1/2 teaspoon salt, and black pepper. Spread on a tray and roast for 22 to 25 minutes, until tender with browned edges.

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   2. While the cauliflower roasts, heat a large skillet or saucepan over medium heat. Add the butter and the remaining 1/2 tablespoon olive oil. Add the onion and cook for 6 to 8 minutes until softened. Stir in the garlic and cook 1 minute more.

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   3. Add the red lentils, crushed tomato, vegetable broth, the remaining 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook over medium-low heat for 15 to 18 minutes, stirring occasionally, until the lentils are tender and the mixture is thick like a dense stew.

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   4. Transfer the lentil mixture to a baking dish about 8 x 8 inches. Scatter half of the grated cheddar over the top. Arrange the roasted cauliflower evenly over it.

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   5. In a small bowl, mix the breadcrumbs with the remaining cheddar and 1/2 tablespoon olive oil. Sprinkle this mixture over the cauliflower.

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   6. Bake at 200°C / 400°F for 15 to 18 minutes, until the top is golden and bubbling.

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   7. Meanwhile, make the cream by mixing the Greek yogurt with the lemon juice, fresh dill, and a pinch of salt. Stir until smooth.

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   8. Let the bake rest for 5 minutes after removing it from the oven. Serve hot with spoonfuls of dill yogurt cream on top or on the side.