Cumin-spiced cauliflower with fried lentils and spinach yogurt from Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad (page 65) by Hetty McKinnon

  • bay leaves
  • cauliflower
  • cilantro
  • ground coriander
  • ground cumin
  • Puy lentils
  • mint
  • paprika
  • Greek yogurt
  • baby spinach
  • toasted almonds
  • salted capers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on October 28, 2017

    Made this as one of a trio of salads I will be serving tonight for the first course of our community progressive dinner. It calls for 2 heads of cauliflower. I 1/2d the recipe and now I wish I had doubled it. The roasted cauliflower is delicious straight out of the roasting pan. So is the fried lentil component. Note that I added coriander to both components which I think was a good tweek. This is make again fantastic. Note that the amount of sauce (even 1/2d) is way too much. Note to self: cut the sauce recipes in this book by 1/2 every time.

  • Lepa on July 30, 2017

    This dish was outstanding. It is easily the best thing I have made in the last couple of months. The combination of lentils with the rich spinach yogurt was amazing. My kids also loved it and ate it without complaint (after a skeptical first bite).

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