Roasted Cauliflower With Lemon Lentil

A vibrant, budget-friendly vegetarian dish featuring caramelized cauliflower, zesty lemon-lentil salad, and creamy cumin-tahini yogurt. This Middle Eastern-inspired meal is rich in prebiotics and probiotics for gut health, offering a perfect balance of textures and flavors.

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This easy-to-prepare dish brings together the warmth of roasted spices and the refreshing brightness of citrus. Whether served as a hearty main course or a substantial side, it is sure to become a staple in your vegetarian rotation.

Ingredients

• Roasted Cauliflower: 1 large head cauliflower (cut into florets), 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, salt and freshly ground black pepper to taste.
• Lemon Lentils: 1 cup green or brown lentils (rinsed), 3 cups water, 1 bay leaf, 1/2 tsp salt, zest and juice of 1 lemon, 2 tbsp olive oil, 1 small red onion (finely diced), 1/4 cup chopped fresh parsley.
• Cumin Tahini Yogurt: 1 cup plain Greek yogurt (or dairy-free alternative), 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp ground cumin, 1 garlic clove (finely grated), salt and pepper to taste.
• Garnish: 2 tbsp toasted sesame seeds, 2 tbsp chopped fresh cilantro or parsley, lemon wedges.

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.

Step 3

Roast cauliflower for 25–30 minutes, turning halfway, until golden and tender.

Step 4

Meanwhile, combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 18–20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.

Step 5

While lentils are warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Adjust seasoning to taste.

Step 6

For the tahini yogurt, whisk together Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until smooth.

Step 7

To serve, spread the lemon lentils over a platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt.

Step 8

Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges.

Zusatztipps für die Zubereitung

When roasting the cauliflower, ensure the florets are dry and not overcrowded on the baking sheet; this allows them to caramelize properly rather than steaming. For the lentils, check them at 15 minutes to ensure they stay al dente.

Varianten und Anpassungen

For a vegan version, simply use a dairy-free yogurt alternative. You can also add texture and sweetness by tossing in some pomegranate seeds or chopped toasted walnuts before serving.

Serviervorschläge

This dish is highly versatile and can be served warm for a cozy dinner or at room temperature as a nutritious lunch. It pairs beautifully with warm pita bread or as a part of a larger Mediterranean-inspired spread.

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Each serving of this meal contains 320 calories, 14g of fat, and 13g of protein. It contains sesame and dairy, so be sure to use plant-based yogurt if you require a dairy-free option. Enjoy this wholesome, flavorful dish!

Recipe FAQs

→ Can I make this dish ahead of time?

Absolutely. The roasted cauliflower, lemon lentils, and tahini yogurt can all be prepared up to 2 days in advance. Store components separately in airtight containers and assemble when ready to serve. The flavors actually meld beautifully overnight.

→ What type of lentils work best?

Green or brown lentils hold their shape beautifully after cooking and are ideal for this dish. Avoid red lentils as they tend to become too soft and mushy. Rinse them thoroughly before cooking to remove any debris.

→ Is the tahini yogurt necessary?

The creamy tahini yogurt ties all the components together, adding richness and a tangy contrast to the roasted vegetables. If you're avoiding tahini, a simple herb yogurt or drizzle of olive oil with lemon works as a lighter alternative.

→ Can I add protein to make it more filling?

This dish already provides 13 grams of protein per serving from the lentils and yogurt. To boost it further, consider adding chickpeas during roasting or serving alongside grilled chicken, fish, or falafel.

→ What other vegetables can I roast alongside the cauliflower?

Broccoli florets, Brussels sprouts, or sweet potato cubes all roast beautifully at the same temperature and timing as cauliflower. Just be sure to cut everything into similar-sized pieces for even cooking.

→ How do I prevent the cauliflower from becoming soggy?

The key is spacing the florets in a single layer without overcrowding the baking sheet. This allows hot air to circulate properly, ensuring each piece develops that desirable golden exterior and tender interior.