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Alice Hart's Sticky Alliums

Alice Hart's Sticky Alliums

4rating out of 5

(175 reviews from our customers)

Prep Time

50 min



''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



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
1 red onion
3 shallots
75g green speckled lentils
1 cauliflower
3 garlic cloves
10g fresh parsley
1 bag of hazelnuts †
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

  • 1 lemon
  • 1 red onion
  • 1 shallot
  • 75g puy-style lentils
  • 1 cauliflower
  • 1 garlic clove
  • 10g parsley
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 371 kJ
88 kcal
1393 kJ
332 kcal
of which saturates
3 g
0.3 g
11.4 g
1 g
of which sugars
11.2 g
3.1 g
42.1 g
11.8 g
Fibre 2.7 g 10.3 g
Protein 5 g 18.9 g
Salt 0.06 g 0.22 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
1 lemon
1 red onion
red onion
1 shallot
75g puy-style lentils
puy-style lentils
1 cauliflower
1 garlic clove
10g parsley
flat parley (100%)
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (nut, 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)


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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


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