Baked Cauliflower with Noodles and Black Lentil Spread
2 cauliflower, washed and cut in two
3 tablespoons olive oil
1 pinch sea salt
1cm fresh turmeric root, peeled and grated
2 tablespoons sesame seeds
2 lemons, cut in two
300g cooked black beluga lentils
2 tablespoon tahini
1 pinch sea salt
2 baked lemon (from the cauliflower) juice
3 tablespoon toasted sesame oil (olive oil also goes well)
2 grilled garlic
1 pack of rice noodles
Follow the instructions on the package.
Preheat your oven to 140°C / 4, gas oven.
Put the cauliflower half's on a baking tray. Take the fresh grated turmeric and with your hands massage it around the cauliflowers.
Sprinkle the olive oil and salt. Give it another 'massage' so it is evenly spread around the vegetable.
Add the garlic and lemon on the tray and bake in the oven for about 1 hour.
Prepare the beluga lentils as written on the package. You will need around 100g uncooked.
Drain when cooked, and take 300g of them and put in a food processor. When the lemon and garlic got a golden color in the oven you can take it out and use for the spread.
Add the rest of the ingredients, the tahini, salt, oil, baked lemon juice, garlic and mix until creamy.
You might want to add around half a cup of water to make it even more creamier and fluffy.
The last, prepare the noodles around 15 minutes before the cauliflower is ready.
When the noodles are boiled, rinse with tiny bit of cold water and poor back in the pan and poor some olive oil and gently stir to get a nice texture.
When everything is ready, serve it all on plates or make a little buffet. Add some fresh wild leafs on top of the cauliflower and enjoy.
Simple, rich in protein and super tasty.