Convection Roast Cauliflower with Spicy Lentils

For crispy-edged cauliflower with a creamy center, roast in convection

In this recipe, the cauliflower is cut into thick slices and marinated with chopped garlic and some mixed Italian seasoning. For crispy-edged cauliflower with a creamy center, roasting cauliflower in convection at a high temperature for about 20 minutes is key. Add a topping of spicy lentils for another sensational side dish. While the cauliflower is roasting, the quick-cooking lentil stew is set to simmer on the cooktop and then spooned over the roasted cauliflower. This combination makes a wonderful meal in itself. However, it also pairs well with roast chicken or lamb.

INGREDIENTS

For the lentils

2 tbsp olive oil + 2 tbsp butter

1 medium yellow onion, chopped into small dice

2 medium carrots, cut into small dice

2 medium celery stalks, cut into small dice

1 tbsp, chilis in Adobo sauce (or more to taste)

1 cups lentils, rinsed

3 cups water

Recipe ingredients

For the cauliflower

1 head cauliflower

3 cloves garlic, minced

½ tsp ground cumin

¼ tsp kosher salt

2 tbsp olive oil

¼ cup fresh cilantro leaves, chopped

PREPARATION

Heat a large saucepan over moderate heat, add the oil and butter to the pan and when foaming add the onion and cook until softened. Stir in the carrots, celery and cumin and cook over moderate heat for 5 minutes. Add the chilis, lentils and water and bring to a gentle simmer. Cover and simmer for 25 minutes. Add sea salt and freshly ground pepper to taste.

Meanwhile, heat the oven in the Convection Roast mode to 425 F.

Cut the cauliflower in half and slice each half into thick slices, discarding any excess core.

Toss the cauliflower with the garlic, cumin, salt, and olive oil and spread onto a rimmed baking sheet.

Place the cauliflower in the lower part of the oven, close to the bottom heating element, and cook for 12 minutes.  Turn the cauliflower slices to avoid over cooking on one side and continue cooking for another 12 - 15 minutes until the edges are crispy.

Arrange the cooked cauliflower on a platter, top with the lentil stew, and garnish with fresh cilantro.

Serves 2 - 4