Roasted Cauliflower & Radicchio with Truffled Lentils
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Credit: Courtesy of Canadian Lentils
From the Chef
“A little truffle oil goes a long way. Start with a small amount, taste, and add more if necessary.”
4 cups (1 L) bite-size florets of fresh cauliflower
1 cup (250 ml) radicchio, cut into wedges
2 Tbsp (30 mL) olive oil
dash salt and ground black pepper
1 Tbsp (15 mL) unsalted butter
¾ cup (175 mL) finely sliced leek
1 tsp (5 mL) finely chopped fresh rosemary
2 tsp (10 mL) lemon juice
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
1 tsp (5 mL) honey
salt and ground black pepper, to taste
2 tsp (10 mL) black truffle oil
1 Tbsp (15 mL) chopped fresh parsley
1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and radicchio with oil and season with salt and pepper. Line a baking tray with foil and spread the mixture evenly; making sure it is in a single layer. Roast in the oven, turning half way though, until vegetables are golden and tender, approximately 20-25 minutes.
3. While the cauliflower is roasting, melt the butter and sauté the leek and rosemary low and slow until golden. The butter will brown. Add the lemon juice, lentils, and honey. Season with salt and pepper and sauté until hot. Drizzle truffle oil over the mixture. Remove the mixture from the stove and keep warm until the cauliflower and radicchio are ready. In a large bowl, combine the vegetables with the lentil mixture and fresh parsley.
4. Plate or pour into a serving bowl. If desired, drizzle a little extra truffle oil on top and serve.
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