Jamaican Jerk Cauliflower with Coconut Curried Lentils & Pineapple Salsa

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook cauliflower. Prep cauliflower and toss on a lined oven tray with the first measure of Jamaican curry blend and oil. Season with salt and roast for about 25 minutes, until golden and tender.
3. Prep & cook lentils. Prep onion. Heat oil in a medium pot on medium heat. Cook onion for 3-4 minutes, until softened. Add remaining Jamaican curry blend and yellow curry paste (start with 1/2 tsp curry paste if you prefer less spice) and cook for 1 minute, stirring, until fragrant.
4. Add coconut milk, lentils, stock and a pinch of salt to pot, increase heat to high and bring to a simmer. Once simmering, reduce heat to low, cover with a lid and simmer for about 15 minutes, stirring occasionally, until lentils are tender.
5. Finish lentils. Stir through corn and spinach and cook a further 2 minutes. Season to taste with salt and pepper.
6. Prep salsa & coriander. Cut the skin off pineapple and dice flesh 1cm. Just before serving, toss in a small bowl with coconut chips, lime juice and a pinch of salt. Prep coriander.
7. Serve. Lentils topped with cauliflower and salsa. Drizzle with Jamaican yoghurt drizzle and garnish with coriander.