Roasted in the oven, cauliflower takes on a wonderful aroma that will even convince people, who normally dislike cabbage!
Roasted cauliflower with lentils, millet and tomato salad
Preheat oven to 220° C. Wash cauliflower, remove leaves set them aside. Cut cauliflower into 1cm thick slices and place on a baking sheet. Brush with olive oil on all sides, add salt & pepper, and place in the oven for about 30 minutes. 10 minutes before the end of the baking time, put the leaves on the baking tray in the oven.
In the meantime, bring water to a boil in a saucepan, add 1 teaspoon of vegetable broth and add the jar of millet ("Hirse"). Boil for about 20 minutes. Turn off the heat and leave on the stove for another 5-10 minutes with the lid closed. Remove excess water.
In a separate saucepan at the same time, bring water to a boil, and add again 1 teaspoon of vegetable broth and lentils. Boil for about 20 minutes. Remove excess water. Season to taste with salt and mix with the millet ("Hirse").
Spread lentils and millet on a flat plate, arrange cauliflower leaves on top and enjoy together with the salad and the TUYU TOFU Seiden on the side.
For the salad
Cut tomatoes into pieces, finely chop parsley and spring onion, put into small salad bowls and mix well. Add salt, pepper, olive oil and juice of half the lemon.