Roasted cauliflower and physalis with saffron and lentils

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  • 1 cup physalis
  • 4 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp coriander seeds
  • 1/2 cup boiling water
  • 1 tsp saffron
  • 1 cauliflower (whole or sliced)
  • 1 medium onion
  • 1/4 cup parsley, minced
  • 3 cups cooked lentils
  • 2 tbsp olive oil
  • 1 lemon
  • 1 red bell pepper
  • 3 tbsp tomato, in a paste
  • 1 grated tomato
  • 1 tsp cayenne pepper
  • Salt to taste


Preheat the oven to 360°F.

Put the olive oil, garlic, ground coriander seeds, water, saffron, parsley, lemon juice and salt in a container, cover the clean cauliflower and place it in an oven tray. Put the physalis on the rest of the spice mixture and transfer everything to the baking pan, surrounding the cauliflower. Cover the pan with aluminum foil and bake covered for 20 minutes, then remove the paper and allow to brown for 10 more minutes.

For the lentils, sauté the diced onion in olive oil, and once brown, add the tomato paste and grated tomato. Then add the diced bell pepper and once the vegetables have softened, add the lentils with 1/2 cup of cooking water to the preparation. Add salt and pepper to taste.

Serve the lentils together with the cauliflower.