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4 cups (1 L) bite-size florets of fresh cauliflower
1 cup (250 ml) radicchio, cut into wedges
2 Tbsp (30 mL) olive oil
dash salt and ground black pepper
1 Tbsp (15 mL) unsalted butter
¾ cup (175 mL) finely sliced leek
1 tsp (5 mL) finely chopped fresh rosemary
2 tsp (10 mL) lemon juice
1 cup (250 mL) cooked or canned green lentils, drained and rinsed
1 tsp (5 mL) honey
salt and ground black pepper, to taste
2 tsp (10 mL) black truffle oil
1 Tbsp (15 mL) chopped fresh parsley
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