- Preheat the oven to 190°C.
- Remove the cauliflower leaves and set them aside. Finely slice the softer leaves and stems. Cut the cauliflower into florets and thinly slice the stalk, trimming away the tough base.
- In a large bowl, whisk together the tomato purée, olive oil, paprika, dried basil and a generous pinch of salt and pepper.
- Add the cauliflower florets and stalks (but not the leaves) along with the aubergines. Toss well to coat.
- Transfer to a large baking dish and roast for 25 minutes, stirring halfway through.
- Meanwhile, heat the olive oil for the breadcrumbs in a non-stick frying pan over a medium-low heat.
- Add the panko breadcrumbs and toast until golden and crisp. Stir through the basil and season lightly. Set aside.
- Remove the vegetables from the oven and stir through the Merchant Gourmet Tomatoey French Lentils, kale and reserved cauliflower leaves.
- Return to the oven for 5 minutes until the kale has wilted and everything is heated through.
- Divide between bowls and finish with the crispy basil breadcrumbs and chilli flakes, if using.
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