Cornmeal-crusted cauliflower wedges with Beluga lentils and curry broth

October 24, 2013

Cornmeal-crusted cauliflower wedges with Beluga lentils and curry broth

Cauliflower is one of those vegetables that’s incredibly versatile. It’s delicious no matter how you cook it: blanched, roasted, fried, braised, simmered in soups or even served raw in salads. Today I chose to cut the cauliflower in thick wedges, dip it in cornmeal and black mustard seeds, and then pan-fry it. Because of the size of the wedges, the cauliflower becomes tender while it cooks, but still retains a wonderful crunch. And the flavorful crust adds a marvelous bite to it.

Served with a curry broth on a bed of barely tender black Beluga lentils, this dish makes for a flavor-packed main course!

Black Beluga lentils

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Madras curry powder

Here’s another delectable recipe with lentils: French green lentils with sautéed broccoli rabe and Parmesan breadcrumbs

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 5 comments… read them below or add one }

Kiran @ October 27, 2013 at 1:04 pm

Divine! I love the beluga lentils used here :)


Ansh | Spiceroots October 28, 2013 at 3:38 pm

That cauliflower looks very delicious. What a powerful meal.


Viviane November 5, 2013 at 9:18 am

Ansh, thank you so much for stopping by and for your comment!


Paula @ Vintage Kitchen Notes November 5, 2013 at 6:45 am

I began eating cauliflower some years ago, because I started roasting it. This recipe here is fabulous Vivianne! And with lentils, I love them so much too!


Viviane November 5, 2013 at 9:14 am

Thank you so much, Paula! Roasted cauliflower is indeed awesome… So glad you are a fan!


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