Roasted Cauliflower Wings and Lentils

by SuperValu

Happy pear roasted cauliflower wings lentils

These cauliflower wings are packed with flavour and they still hold their shape after being baked - making them look beautiful when served up to your family and friends.

4 people 25 minutes 25 minutes

Ingredients

For the Cauliflower Wings

1 tbsp Apple Cider Vinegar
0.25 tsp Chilli Powder
1 tsp Garlic Powder
1 tbsp Maple Syrup
4 tbsp Olive Oil
2 tbsp Soy Sauce
1 head SuperValu Cauliflower
1 tsp SuperValu Smoked Paprika
1 tbsp Vegan Tomato Purée
2 tbsp Water

For the Lentils

2 - Bay Leaves
0.5 tsp Black Pepper ground
2 tins Chopped Tomatoes (800g)
10 - Fine Beans chopped into bite-sized pieces
4 cloves Garlic finely chopped
2 tins Lentils cooked (800g)
1 tbsp Maple Syrup
2 tbsp Olive Oil
2 - Red Onion finely chopped
1 tsp Salt
2 tbsp Soy Sauce
0.5 medium SuperValu Carrot thinly sliced
0.5 medium SuperValu Parsnip thinly sliced
1 tbsp SuperValu Smoked Paprika

Method

Preheat the oven to 200°C/gas mark 6.
Cut the head of cauliflower into slices from top to bottom. Put the slices in a large baking dish.
Whisk together the oil, tamari or soy sauce, water, vinegar, maple syrup or honey, tomato purée, smoked paprika, garlic powder and chilli powder in a bowl until it’s nice and smooth.
Pour this sauce over the cauliflower slices and mix to coat all of the cauliflower thoroughly.
Transfer the cauliflower to a baking tray and bake in the oven for 20 minutes, until crispy.
Meanwhile, it’s time to make the lentils. Put the oil in a large pan set on a high heat. Once the pan is hot, add the onions and garlic and cook for 4 minutes, stirring regularly, until soft. Add the carrot, parsnip and salt and cook, still stirring regularly, for 3 minutes.
Add the lentils, chopped tomatoes, bay leaves, tamari or soy sauce, maple syrup, smoked paprika and black pepper. Bring to the boil, then lower the heat and cook for 5 minutes, stirring regularly. Add the fine beans and mix through.
Serve the lentils with the cauliflower on the side.