Baharat Roasted Cauliflower With Lentil Pilaf

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the cauliflower[s] into 6 [12] wedges 

Add the cauliflower wedges to a baking tray (or two!) and drizzle them very generously with olive oil

Sprinkle over the baharat and season them with a generous pinch of salt 

Massage the baharat and olive oil into the cauliflower wedges until they're fully coated in all the spices

Put the tray in the oven for 25-30 min or until golden and crisp

Meanwhile, boil a kettle

Drain and rinse the can of lentils

Dissolve the vegetable stock cube[s] in 400ml [800ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium heat 

Once hot, add the basmati rice, ground allspice, cinnamon, ground coriander, turmeric and cumin seeds and cook for 30 sec or until fragrant

Add the drained lentils with the vegetable stock and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your lentil pilaf

Meanwhile, combine the tahini with the juice of 1/2 [1] lemon, 1/2 tsp [1 tsp] sugar and 1 1/2 tbsp [3 tbsp] cold water 

Whisk to combine and season with a pinch of salt – this is your tahini sauce

Chop the parsley finely, including the stalks

Chop the dill finely, including the stalks

Cut the remaining lemon into wedges

Once the lentil pilaf is done, add the chopped parsley, season with a pinch of pepper and fluff everything together with a fork