Roast Cauliflower Lentil Stew with Herby Tahini

Directions

1. 1

   Roast the cauliflower on 180c for 25-30 minutes

2. 2

   In a large saucepan, fry the onion with the olive oil on a medium heat until soft and browning.

3. 3

   Now add the carrots and garlic and fry for a further 2-3 minutes. Add in the spices and fry for a minute or so.

4. 4

   Now the cauliflower, cherry tomatoes and fry for a further 2 minutes.

5. 5

   Add in the stock and lentils plus the tomato purée, tamari and Worcester sauce

6. 6

   Cover and simmer on a low to medium heat for 15 minutes or until the lentils and cauliflower are tender.

7. 7

   Stir in the coconut yogurt if desired.

8. 8

   To make the dressing; Add all the ingredients to a mini chopper and blitz until creamy.

9. 9

   To serve; Spoon the stew into bowls top with the roast cauliflower, drizzle with the tahini dressing.