Serves 2

Gluten free : Vegan 

432 cal per serve 


Cheesy cauliflower:

1 small head cauliflower, cut into quarters, leaves trimmed 

3 tablespoons extra virgin olive oil 

1 tablespoon nutritional yeast 

Fresh basil leaves, finely sliced, to serve



1 tablespoon extra virgin olive oil 

2 cloves garlic, finely chopped

400g tin BPA free diced tomatoes 

400g tin BPA free lentils, rinsed and drained 

2 teaspoons tomato paste

1 teaspoon dried oregano 

pinch chilli flakes 

sea salt and black pepper 


Heat oven to 180C and line a baking tray with greaseproof paper. Place cauliflower pieces on tray, sprinkle with nutritional yeast, season with salt and pepper, drizzle with extra virgin olive oil then toss with your hands to ensure an even covering of the the cauliflower pieces. Place in oven to cook for 45 minutes. Whilst cauliflower is cooking, make the ragu. Heat a small saucepan on medium heat, add extra virgin olive oil and garlic and cook for 1-2 minutes, then add tomatoes, lentils tomato paste, oregano, chilli and season lightly with sea salt and black pepper, bring to a boil then reduce heat to a low simmer for 20 minutes. Once cooked, cover to keep warm until cauliflower is ready. When cauliflower is finished, spoon equal portions of the lentil rags into two bowls, top with cauliflower pieces, sprinkle finely sliced basil over the top and serve.