Roasted Cauliflower With Lemon Lentil (Printable)

Golden roasted cauliflower paired with bright lemon lentils and velvety cumin tahini yogurt for a satisfying vegetarian meal.

# Ingredient List:

→ Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper to taste

→ Lemon Lentils

06 - 1 cup green or brown lentils, rinsed
07 - 3 cups water
08 - 1 bay leaf
09 - 1/2 teaspoon salt
10 - Zest and juice of 1 lemon
11 - 2 tablespoons olive oil
12 - 1 small red onion, finely diced
13 - 1/4 cup chopped fresh parsley

→ Cumin Tahini Yogurt

14 - 1 cup plain Greek yogurt or dairy-free alternative
15 - 2 tablespoons tahini
16 - 1 tablespoon lemon juice
17 - 1 teaspoon ground cumin
18 - 1 garlic clove, finely grated
19 - Salt and pepper to taste

→ Garnish

20 - 2 tablespoons toasted sesame seeds
21 - 2 tablespoons chopped fresh cilantro or parsley
22 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
04 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 18 to 20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and fresh parsley. Adjust seasoning to taste.
06 - Whisk together Greek yogurt, tahini, lemon juice, ground cumin, grated garlic, salt, and pepper until smooth and creamy.
07 - Spread lemon lentil salad over a serving platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt sauce.
08 - Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges, warm or at room temperature.

# Expert Advice:

01 -
  • The caramelized cauliflower develops a deep, almost nutty sweetness that surprises everyone who thinks they don't like roasted vegetables.
  • It's naturally packed with prebiotics and probiotics, so you're actually doing something wonderful for your gut while eating food that tastes indulgent.
  • One bowl feeds four people generously, making it the kind of dish that feels fancy but keeps your grocery bill honest.
02 -
  • Don't stir the cauliflower too often while it roasts; let it sit undisturbed for stretches so it develops those caramelized edges instead of steaming.
  • Tahini separates, so always stir the jar before measuring, and if your yogurt sauce seems too thick after mixing, thin it with a splash of lemon juice or water.
03 -
  • Make the tahini yogurt sauce the morning of if you can, because the flavors deepen and meld together beautifully when they have time to sit.
  • Taste the lentil salad while it's still warm and adjust the lemon juice and salt then, because seasoning changes as food cools.
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