Alice Hart's Sticky Alliums

Alice Hart's Sticky Alliums

Rating
4.00rating out of 5

(172 reviews from our customers)

Prep Time

50 min

Cuisine

Italian

Use within

6-7 days

''A zesty gremolata, more commonly scattered over Italian braises, lifts this unpretentious dish - based on roast cauliflower, lentils and mellow balsamic shallots - into sophisticated, main course territory.'' - Alice Hart. Allium is an umbrella term for the onion family, including garlic, chives and leeks.

Prep Time

50 min

Cuisine

Italian

Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
Cauliflower
1 cauliflower
garlic-clove
3 garlic cloves
Hazelnuts
30g raw hazelnuts †
Lemon
1 lemon
Puy-style-lentils
75g green speckled lentils
Shallot
3 shallots
Red-onion
1 red onion
fresh-parsley
10g fresh parsley
Balsamic-vinegar
4 tbsp Italian balsamic vinegar †
You Will Need
Food processor, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • Cauliflower
  • Garlic
  • Raw hazelnuts<strong>†</strong>
  • Unwaxed lemon
  • Green speckled lentils
  • Shallots
  • Red onion
  • Parsley
  • Italian balsamic vinegar<strong>†</strong>
Typical Values per 100g per serving
Energy 335 kJ
80 kcal
1599 kJ
384 kcal
Fat
of which saturates
2.6 g
0.9 g
12.6 g
4.4 g
Carbohydrate
of which sugars
9.3 g
3.7 g
44.5 g
17.8 g
Fibre 0.4 g 2 g
Protein 4.8 g 22.8 g
Salt 0.02 g 0.1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Cauliflower
Garlic
Raw hazelnuts
Hazelnut (100%).
Unwaxed lemon
Green speckled lentils
Shallots
Red onion
Parsley
Italian balsamic vinegar
Wine vinegar, concentrated grape must, antioxidant: E224
Allergens
  • Allergens highlighted by † (nuts, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Alice Hart's Sticky Alliums

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and peel the garlic

Cut the cauliflower into small, bite-size florets and add to 1 [2] baking tray[s] with 2 [4] whole garlic cloves (save the rest for later) and 2-3 tbsp olive oil

Season generously with salt and pepper and roast for 30-40 min or until golden

2 Alice Hart's Sticky Alliums

Meanwhile, peel and cut the onion[s] into 2cm wedges

Peel and halve the shallots

Heat a pan (preferably non-stick) with a matching lid with 2 tbsp [4 tbsp] olive oil over a medium heat

Once hot, add the onion and shallot with a large pinch of salt and cook for 4 min or until slightly softened 

3 Alice Hart's Sticky Alliums

Meanwhile, add the lentils to a pot with plenty of cold water, bring to the boil, then cook on a low heat for 25-30 mins or until tender

Add the balsamic vinegar, 1 tbsp [2 tbsp] sugar and 2 tbsp [4 tbsp] water to the onions

Reduce the heat to its lowest setting and cook the onions, covered, for a further 20-25min or until they’re sweet and sticky

4 Alice Hart's Sticky Alliums

Meanwhile, add the hazelnuts to a small baking dish

Put it in the oven for 7-9 min or until they've darkened slightly in colour and are starting to crack

Set the toasted hazelnuts aside to cool

5 Alice Hart's Sticky Alliums

Meanwhile, zest the lemon[s]

Chop the parsley (stems too) and the remaining garlic finely

Chop the cooled hazelnuts finely

Combine everything in a bowl for serving - this is your gremolata

6 Alice Hart's Sticky Alliums

Drain the cooked lentils, then return them to the pot

Dress them with a dash of olive oil, a squeeze of lemon juice and season generously with salt and pepper

Tip: Cut the remaining lemon into wedges for serving!

7 Alice Hart's Sticky Alliums

Once the cauliflower is fork tender, blitz the cauliflower and garlic in a food processor with a drizzle of olive oil (and a knob of butter if you’re not vegan) until smooth

Taste and season generously with salt and pepper

Tip: For a smoother mash, add more olive oil or a splash of milk (if you're not vegan)

8

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Serve a generous spoonful of warm cauliflower mash with a spoonful of lentils on top followed by the sticky alliums

Scatter with gremolata and drizzle lightly with olive oil to finish

Enjoy!

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