Please note: due to supplier availability and seasonality you may receive whole head cauliflower or florets.

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Preheat your oven to 200°C / 220°C fan, then take out a large roasting tray and two saucepans.

STEP 2

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Cut the cauliflower into bitesized chunks, place into your roasting tray and toss with olive oil, salt and pepper. Roast for 15-20 minutes or until tender in the centre and nicely charred on the outside. 

STEP 3

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Empty the tomato daal sauce into your saucepan along with the red lentils and 250ml of water. Cook the daal over a medium heat for around until the lentils are tender and cooked through, around 10-15 minutes. Stir regularly to stop the lentils from sticking to the bottom of the pan. Once cooked, squeeze in half of the lime and season to taste with salt.

STEP 4

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Place the rice in a small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat and cover. Cook for 8-10 minutes or until the rice is tender, but al dente. 

STEP 5

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Remove any hardy stems from the cavolo nero, then finely slice the leaves. Once there is 10 minutes left on the roasted cauliflower, add the sliced cavolo nero to one side of the roasting tray, toss in a little olive oil and some salt and roast for the final 10 minutes of cooking time. Check the cavolo nero after 5 minutes to make sure it doesn't burn. Meanwhile roughly chop the coriander leaves.

STEP 6

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Divide the tomato daal and rice between serving bowls, then top with the charred cauliflower, crispy cavolo nero and a dollop of coconut yoghurt. Garnish with chopped coriander, the rest of the lime juice and enjoy!