Roasted Cauliflower and Puy Lentil Traybake

Preheat the oven to 200°C/Gas Mark 6 and toss the cauliflower florets with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper in a large roasting tin.

Roast for 15 minutes until the edges of the cauliflower begin to colour.

Scatter the puy lentils around the cauliflower, pour over the tinned tomatoes and stock, and add the crushed garlic.

Nestle in the cherry tomatoes, drizzle with the remaining olive oil, and stir everything gently to combine.

Return to the oven for a further 25 minutes until the lentils are tender and most of the liquid has been absorbed.

Scatter over the chopped parsley and serve directly from the tin with crusty bread.