Roasted Cauliflower with Goutweed Lentils

Spring is finally here! Or rather, the herbs, which have had so little time this year, are now all shooting out of the ground at the same time. It’s time to culinary process the young greens. In the evening, there is a quick dish from the stocks in house and garden.

I cook a cup of beluga lentils in three times the amount of water - without salt, so they don’t become hard, but with 1/2 tsp of smoked paprika and 3 cloves of garlic, which I have cut into larger pieces. Then I start on the cauliflower. I want to fry it today and cut it into 1 cm thick slices. It crumbles a lot, the remnants will go into a soup soon. I fry the slices in rapeseed oil over medium heat for about 20 minutes - just as long as the lentils need. In another pan, I sauté a small half red onion, finely diced, and add 2 peeled and finely chopped tomatoes. A bit of salt, sugar, balsamic, and a small splash of red wine, then let it all reduce to an aromatic ketchup. Last but not least, I blanch the goutweed. I take two good handfuls of the young, just sprouted plants and put them in boiling salted water for 2 minutes. Then quickly cool them and keep warm. Now I season the lentils properly with wild garlic salt, as well as the cauliflower. Everything is arranged on preheated plates and quickly devoured after the obligatory photo. The colorful vegetable combination tastes excellent!

slices of fried cauliflower, black lentils, sauteed goutweed