Mushroom stew and roasted cauliflower

To roast the cauliflower, spread butter over it, sprinkle with salt & pepper and roast in the oven at 200 C for 45 minutes. For the mushroom stew: clean and chop fresh mushrooms, mince a garlic clove and fry it in oil in a pan. Add chopped cashew nuts, fry a few more minutes then add cooked green lentils, chopped parsley and the zest and juice of a small halved lemon. Season to taste and serve on a bed of lettuce with the roasted cauliflower. The mushrooms are also delicious with a poached egg on top.