Roasted Cauliflower With Lemon Lentil (Printable Version)

Caramelized cauliflower with zesty lemon lentils and creamy cumin tahini yogurt for a gut-healthy vegetarian meal.

# What You'll Need:

→ 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 Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, 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 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 warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Adjust seasoning to taste.
06 - Whisk together Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until smooth.
07 - Spread lemon lentils over a platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt.
08 - Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges warm or at room temperature.

# Expert Suggestions:

01 -
  • The roasted cauliflower gets caramelized and nutty, tasting nothing like plain steamed vegetables.
  • Your gut will thank you with all those lentils and the probiotic-rich yogurt swirl.
  • It's genuinely budget-friendly and comes together in under an hour, making it perfect for weeknight cooking.
02 -
  • Don't skip toasting the sesame seeds yourself—store-bought toasted ones lose their pop, but fresh-toasted seeds make the whole dish taste elevated.
  • The tahini yogurt must be whisked until completely smooth or you'll get grainy pockets that throw off the texture.
03 -
  • Don't add the lemon juice to the lentils while they're still boiling—it can prevent them from softening fully, so always stir it in after they're drained.
  • Taste the tahini yogurt before serving and adjust the seasoning aggressively; the acidity of lemon and earthiness of tahini need salt to truly shine.
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