Seasonal Recipes

Mustard Carrots, Cauliflower and Lentils by Grown & Gathered


This recipe was enjoyed at the launch of Grown & Gathered's first recipe book this week at Pope Joan in Melbourne.

Serves 4 as a side or 2 as a main // Time 1 ¼ hours

½ head of cauliflower (about 400 g)
1/2 bunch medium - large Dutch carrots (or larger carrots cut to a similar size), trimmed to leave 1 cm of green stem
120 g mustard greens, coarsely chopped (about half a bunch of seasonal greens)
1 ½ cups cooked puy lentils 

Mustard dressing
1 tablespoon yellow mustard seeds
2 tablespoons extra-virgin olive oil
1 tablespoon unprocessed honey
¼ preserved lemon (see page 212 of the book), finely chopped

2 tablespoons extra-virgin olive oil
juice of 1 large lemon
unrefined salt
ground black pepper


Preheat the oven to 180°C fan-forced.

For the dressing, grind the mustard seeds using a mortar and pestle until about half are ground and half are just cracked. Add the remaining dressing ingredients and continue to grind gently until combined.

Cut the cauliflower into rough 4 cm florets and 1 cm-thick slices of stem and add to a bowl with the carrots. Add the mustard dressing and combine thoroughly with your hands. Spread the vegetables out on a baking tray in a single layer and roast for 1 hour, or until the vegetables are super tender on the inside and just beginning to blacken around the edges.

Meanwhile, for the vinaigrette, place the oil and lemon juice in a jar, season to taste, seal with the lid and shake well.

Place the mustard greens in a serving bowl, pour over the vinaigrette and roughly massage with your hands to bruise the leaves. Add the lentils and toss gently. Set aside for the flavours to come together while the vegetables continue to roast.

When the vegetables are ready, add them to the greens and lentils and gently combine. Serve immediately.

Olive oil has a smoke point of around 200–210°C, so roasting at 180°C ensures the flavour of the vegetables, not burnt oil, is what you taste.
If you don’t have a mortar and pestle, use a high-powered blender.
To make a vegan version of this recipe, replace the honey with unrefined sugar.