Oven roasted cauliflower is so much tastier than the ‘normal’versions. I love it.
Cut a small cauliflower in little roses and cubes (no waste). Spread on baking paper. Mix with a drizzle of olive oil and 1 table spoon of cumin seeds. Roast in the oven at 180° for approximately 30 minutes. Stir halfway.
Boil 100 grams of lentils al dente in salted water. Drain.
Chop and fry 4 garlic cloves, 1 onion and 1 chili in a drizzle of olive oil. Add a small can of tomatoes. Add 4 cm of grated or chopped fresh ginger and 1 teaspoon of paprika powder. Allow to simmer. Add 100 ml of coconut milk. Allow to simmer. Stir regularly. Add the lentils towards the end. Taste, add pepper and salt.
Serve the roasted cauliflower with the creamy lentils. Finish with fresh coriander. 😋
Doc V's Healthy Kitchen 
I’m always looking for new ways to use lentils and this is one I’ll be trying soon…love the favor combinations.
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