In a fine mesh strainer, rinse lentils well, and then put them in a large bowl covered with a couple inches of cold water. Set aside.

Preheat the oven to 350°F (180°C). Wash and trim leaves off the cauliflower, then trim the base so it sits flat. Place cauliflower in a Dutch oven or a deep oven-safe casserole dish and brush it well with the oil. Season with salt and pepper.

Cover with a lid or tin foil, and bake for 45 minutes, or when a knife inserted in the center has little resistance and cauliflower is tender.

Meanwhile, in a large saucepan, melt the butter over medium-high heat. Add the onions and cook for at least 10 minutes, stirring often, until the onions are slightly brown and softened.

Add ginger and garlic, season with a pinch of salt and pepper and stir to combine. Pour in the passata and 1 cup (250 mL) water to the pan. Allow to simmer for a few minutes before stirring in the cinnamon, ground cloves, and red chili flakes. Use a ladle or large glass measuring cup to scoop out 1 cup (250 mL) of the tomato mixture and set aside.

Drain the lentils and add to the tomato mixture left in the saucepan, along with the remaining 2 cups (500 mL) hot water. Allow to simmer for 15 minutes, until mixture has thickened and lentils are tender. Season with salt and pepper, and add a pinch of red pepper flakes, if desired. Remove from heat and cover until ready to serve.

Pour the reserved 1 cup (250 mL) tomato mixture over the cauliflower and cook uncovered for another 15 minutes. 

Spread lentil mixture on the bottom of a large platter, top with cauliflower and sprinkle with hazelnuts and chopped cilantro. Serve warm.

tips

Tomato passata is tomato puree that has been strained of seeds and skins. You can use canned, strained tomatoes or crushed tomatoes if you don’t have passata.