Marinated cauliflower

Ingredients for 2 servings:

• 1 cauliflower
• 8 tbsp oil
• 1 tsp curry
• 1 tsp paprika powder
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp harissa, to taste
• 1 pinch of cinnamon
• n. B. Ras el Hanout
• e.g. Garam Masala
• 1 tbsp tomato paste
• 1 dashes lemon juice
• 2 garlic cloves
• 100 g lentils, red
• 1 tsp vegetable broth
• 1 avocado(s)
• 1 garlic clove(s)
• ½ lemon(s), juice
• 1 tbsp olive oil
• ½ lemon(s), juice
• 150 g yogurt
• n. B. Ras el Hanout
• e.g. Garam Masala
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with lentils, yogurt and avocado

For the marinade, mix the oil with the spices, tomato paste, a little lemon juice, and the finely chopped garlic. Cut the cauliflower, including the stalk, into small pieces and add to the marinade. Stir the pieces well to coat everything with the marinade. Set the cauliflower aside and let it marinate for about 20-30 minutes. Wash the lentils and bring to a boil with about twice the amount of water, then add the vegetable stock. Simmer the lentils for 15-20 minutes. Meanwhile, dice the avocado and mix with the garlic, lemon juice, and olive oil, then season with salt and pepper. Season the yogurt with garlic, lemon juice, ras el hanout, and garam masala. (If you want it to go faster, you can also add the avocado directly to the yogurt.) Then fry the cauliflower in a pan for about 10 minutes; it should still have some bite. Meanwhile, simmer the lentils for a few more minutes until they are tender but not mushy, then drain. Arrange the whole thing.