Whole roasted spiced cauli

With green lentils & black eyed peas

Whole roasted spiced cauli

Whole roasted spiced cauli

Serves Serves 6
Time Cooks In1 hour 15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 320 16%
  • Fat 6g 9%
  • Saturates 1.6g 8%
  • Sugars 15g 17%
  • Salt 0.45g 8%
  • Protein 19.5g 39%
  • Carbs 47g 18%
  • Fibre 14.5g -
Of an adult's reference intake
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  • ½ a bunch of fresh coriander , (15g)
  • 400 g chopped mixed onion, carrot and celery
  • olive oil
  • 1 small cauliflower , (600g)
  • 2 teaspoons smoked paprika
  • 2 heaped teaspoons madras curry paste
  • 2 x 400 g tin of green lentils
  • 2 x 400 g tin of blackeye beans
  • 3 tablespoons mango chutney , plus extra to serve
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Tap For Ingredients


  1. Preheat the oven to 200°C/400ºF/gas 6.
  2. Pick the leaves from ½ a bunch of fresh coriander (15g) and reserve for later, then finely chop the stalks.
  3. Put a large, shallow non-stick casserole pan on a medium heat with 1 tablespoon of olive oil. Add 400g of chopped mixed onion, carrot and celery with the coriander stalks and cook for 10 minutes, stirring regularly, or until softened.
  4. Click off and discard the tatty outer leaves from 1 small cauliflower (600g), then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk for even cooking.
  5. Rub the cauli all over with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste, then place it in the pan with the veg. Add a good splash of water, then transfer to the oven for 30 minutes.
  6. Remove from the oven and stir in 2 x 400g tins of green lentils and 1 x tin of blackeye beans (juices and all) with 1½ tins of water and 3 tablespoons of mango chutney, then return to the oven for 30 minutes.
  7. Remove the cauliflower to a plate, gently mash half of the beans and lentils to thicken slightly and season to perfection, tasting and tweaking.
  8. Sit the cauliflower back in the middle of the pan and slice into 6 wedges. Sprinkle over the coriander leaves and serve with extra mango chutney and yoghurt (if using). Delicious drizzled with a temper (see tips) and served with warmed flatbreads.


To make a flavoured oil, known as a temper, peel 8 cloves of garlic and finely slice with 2 fresh red chillies. Heat 2 tablespoons of oil in a pan and fry 3 teaspoons of black mustard seeds, 1 heaped teaspoon of cumin seeds and a handful of fresh curry leaves until crisp and lightly golden. Drizzle over your daal before serving.

For extra green goodness, try adding a good few handfuls of fresh or frozen spinach towards the end of cooking.

I’ve used madras paste here for a robust chilli kick, but any curry paste will work – try korma or tikka for a milder version.