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Roasted Cauliflower with Fennel and Sesame Seeds + Lentils and Green Salad

45 min Mediterranean Dinner Dairy freeHigh proteinLactose free
556
Calories
29g
Protein
18g
Fat
66g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Water - 15 ml (1 tbsp)
  • Rye bread - 40 g
  • Salt and pepper - 0.3 g (1 pinch)
  • Sesame seeds - 5 g (1 tsp)
  • Apple cider vinegar - 10 ml (2 tsp)
  • Cauliflower - 200 g
  • Fennel bulb - 174 g
  • Green salad - 100 g
  • Green lentils - 110 g
  • Fennel seeds - 2.5 g (1 tsp)

How to make:

  1. Preheat your oven to 400oF. Cut the cauliflower into florets and trim the fennel and cut it in half, then blanch both in salted boiling water for 2 minutes
  2. Place the cauliflower and fennel in an oven dish, scatter over the sesame and fennel seeds and drizzle over some olive oil. Pour 1 tablespoon of water in the bottom of the roasting dish and place in the oven for 15 minutes
  3. Cook the lentils in twice the volume of salted water for 25 minutes or until cooked
  4. In a small bowl combine the olive oil and apple cider vinegar with a little salt and pepper
  5. Arrange the cauliflower, fennel, lentils and some green salad on a plate and drizzle over the dressing, serve with slice of bread
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