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17 Jan, 2024

Madeleine Shaw's Spiced Cauliflower and Lentils

This is such a great, easy winter recipe to whip up, with your plant-based cupboard staples always at hand. It's filling, makes you feel fantastic and all the spices add delicious, bold flavours and extra diversity. You can also have this dish cooked up fresh by us and delivered to your door on our Plant Plan, meal plans and Fridge Fills if you'd prefer to have it fresh, ready-to-go in your fridge with no cooking and no washing up.


Serves 2.


  • 1 Cauliflower, chopped into florets
  • 2 tbsp extra virgin cold-pressed rapeseed oil
  • 1 tsp chilli powder
  • 1/2 tsp cayenne pepper
  • 10g maple syrup
  • 25g Walnuts
  • 1 red onion, diced
  • 2 Garlic cloves, crushed
  • 1/2 tsp Turmeric
  • 1 tsp Cumin,
  • 1/2 tsp Ground ginger
  • 200g Green Lentils
  • 150g Cherry tomatoes
  • Juice of 1/2 lemon
  • 1 handful Parsley, Fresh
  • Pinch Salt
  • Pinch of cracked black pepper

For the salsa verde:

  • A handful of parsley
  • A handful of mint
  • A handful of coriander
  • 3 tbsp capers
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp Malden salt
  • Pinch of cracked black pepper


  1. Preheat your oven to 190 degrees celsius.
  2. Cut the cauliflower into small florets. Mix with the veg oil, chilli powder, cayenne pepper, maple syrup and salt. Roast for 25-30 minutes until golden and tender, then blast chill.
  3. Toast the walnuts in the oven for 10 minutes or until golden brown.
  4. Meanwhile, cook the brown lentils. Place the lentils in a large pan of cold water, bring to the boil and simmer for 20 minutes, the lentils should be soft but still have a bite to them. They should not be mushy.
  5. Add vegetable oil to the pan, add the onion and cook for 5 minutes, until the onion starts to brown.
  6. Add the garlic, turmeric, cumin, salt and ginger. If it gets too dry, add a little bit of water. Cook for a further 30 seconds.
  7. Add the lentils and tomatoes. Stir well and cook for a further 10 minutes. Remove from the heat, and stir in the lemon juice.
  8. Make your salsa verde by finely chopping all your herbs, capers and garlic on a board, mixing them altogether as you go. Transfer to a small dish and add your oil, salt and pepper. Mix together until combined.
  9. Garnish with fresh parsley.

We are so excited to have partnered with Madeleine Shaw to create 6 new delicious dishes for our Plant Plan, meal plan and Fridge Fill menus. Check out the range here and find out more about The Plant plan here. For more on the story behind the collab, click here.