KUYPERS CREATIVE / DEVELOPMENT RECIPE
Roasted grapes bring little jammy bursts to cauliflower and lentils. Pumpkin seeds provide the punctuation.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 2 main-course servings
Estimated timing: Estimated 15 minutes preparation and 30 minutes roasting; 45 minutes total. Untested estimate.
Ingredients
- 400 g cauliflower florets, washed and dried
- 150 g seedless red grapes, washed and removed from stems
- 240 g canned green or brown lentils, drained and rinsed
- 2 tablespoons olive oil, divided
- 15 mL red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 20 g unsalted pumpkin seeds
- 10 g fresh flat-leaf parsley, washed and chopped
- 1/8 teaspoon fine salt
- 1/8 teaspoon ground black pepper
Method
Start cauliflower
Heat oven to 210 C / 410 F. Toss cauliflower with 1 tablespoon oil, salt and pepper. Spread on a rimmed baking tray and roast for 15 minutes.
Add grapes
Turn cauliflower and add whole grapes. Roast another 10-15 minutes until cauliflower is tender and browned and grapes are softened. Let stand while making the dressing.
Dress lentils
Whisk remaining 1 tablespoon oil, vinegar, mustard and maple syrup in a bowl. Add drained lentils and parsley and toss.
Assemble
Fold in warm cauliflower, grapes and tray juices gently. Divide between two bowls and scatter each with 10 g pumpkin seeds. Serve promptly; no bread or cheese is included.
Allergens and handling
Contains mustard. Wine vinegar may contain sulfites; check vinegar, lentil and seed labels. No allergen-free certification.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Check cauliflower tenderness and grape splitting.
- Check drained lentil weight and dressing balance; log measured changes.
