Red Lentil Cauliflower Bowl

How to make Red Lentil Cauliflower Bowl

1. 1Heat the oven to 220 °C. Toss the cauliflower florets and chickpeas on a sheet pan with a third of the oil, a quarter of the garam masala, half the ground cumin and a little salt.
2. 2Roast for 25 to 30 minutes, until the florets are golden and tender.
3. 3Meanwhile, grate the ginger and garlic to a paste.
4. 4Heat the rest of the oil in a large deep skillet over medium heat. Add the onion, diced carrots, garlic, ginger, the rest of the ground cumin and a pinch of salt.
5. 5Cook for 8 to 10 minutes until the onion is golden and the carrots soft. Stir in the tomato paste, gochujang, the remaining garam masala and turmeric and cook 1 minute more.
6. 6Add the tomatoes, coconut milk and stock and bring to a simmer on medium-high heat. Stir in the lentils.
7. 7Turn down to a gentle simmer, cover and cook about 10 minutes until the lentils are tender. Take the lid off and keep it on low until the cauliflower is ready.
8. 8Stir in the spinach, coriander and lime juice. Serve over rice, topped with the roasted cauliflower and chickpeas.