Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Snap the cauliflower into florets. Place the florets on a rimmed baking sheet lined with parchment paper, giving the florets some space between each other. Drizzle the florets with half of the olive oil.
3. Bake for 20 minutes, flipping the florets half-way through. Continue to bake the florets until they begin to brown, 5 to 10 minutes more. When the florets are cooked, remove them from the oven and set aside.
4. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is translucent. Add the celery and sauté for a few more minutes.
5. Add the bay leaf, cumin, chili powder, coriander and paprika and stir to combine. Sauté for a couple of minutes, until fragrant.
6. Stir in the tomatoes with their juices, the broth and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard the bay leaf.
7. Stir in the swiss chard and roasted cauliflower and cook for a few minutes more, until the swiss chard has wilted. Serve immediately.