Roasted Cauliflower Lemon Lentil Tahini

This Roasted Cauliflower bowl is a vibrant, budget-friendly vegetarian masterpiece that brings Middle Eastern-inspired flavors to your table. Featuring caramelized cauliflower florets, a zesty lemon-lentil salad, and a velvety cumin-tahini yogurt, this dish is as nourishing as it is delicious. It is a powerhouse for gut health, packed with prebiotics and probiotics to support your microbiome.

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Whether you are serving this as a satisfying main course or a hearty side, the combination of textures—from the tender-crisp cauliflower to the hearty lentils—ensures every bite is fulfilling. The cumin-infused yogurt adds a creamy finish that balances the citrus notes beautifully.

Ingredients

• 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

• 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

• 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

• 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

To achieve the best results, ensure the cauliflower is spread in a single layer so it roasts rather than steams. Keep an eye on the lentils toward the end of their cooking time to ensure they remain al dente and don't become mushy.

Varianten und Anpassungen

For a vegan version, use a dairy-free yogurt alternative. You can also add extra texture and sweetness by sprinkling pomegranate seeds or chopped toasted nuts like almonds or walnuts over the dish before serving.

Serviervorschläge

This dish is incredibly versatile; serve it warm as a main course or at room temperature as a hearty side salad. It pairs wonderfully with warm pita bread or as part of a larger mezze platter.

Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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With its combination of earthy tones and bright citrus, this dish is sure to become a staple in your vegetarian rotation. Enjoy the perfect balance of caramelized roasted vegetables and protein-rich lentils.

Recipe FAQs

→ Can I make the components ahead?

Yes, all three elements can be prepared in advance. Roast the cauliflower and store it at room temperature for up to 4 hours. The lentils actually improve after sitting—the flavors meld beautifully in the refrigerator overnight. The tahini yogurt sauce keeps for 3-4 days chilled. Assemble just before serving for the best texture contrast.

→ What type of lentils work best?

Green or brown lentils are ideal here because they hold their shape during cooking. Avoid red lentils, which will become too soft and mushy for this preparation. Rinse them thoroughly before cooking to remove any debris, and simmer gently rather than boiling vigorously to keep them intact.

→ Is this dish gluten-free?

Absolutely. The entire platter is naturally gluten-free, making it perfect for those with celiac disease or gluten sensitivity. Just double-check that your tahini and any seasonings are certified gluten-free if cross-contamination is a concern for you.

→ How do I prevent the tahini sauce from separating?

Whisk the tahini thoroughly with the lemon juice first before adding the yogurt—this helps emulsify the mixture. If your sauce does separate, simply whisk in a teaspoon of warm water at a time until it becomes smooth and creamy again. Room temperature ingredients blend more easily than cold ones.

→ Can I add protein to this dish?

The lentils and yogurt already provide 13 grams of protein per serving, but you could certainly boost it further. Grilled chicken, roasted chickpeas, or even pan-seared halloumi would work beautifully with these flavors. For a plant-based option, try adding crispy spiced tofu cubes alongside the cauliflower.

→ What's the best way to reheat leftovers?

The cauliflower reheats beautifully in a 350°F oven for about 10 minutes—this restores some of its crispiness. The lentils are excellent at room temperature or can be gently warmed in a skillet with a splash of water. Keep the tahini yogurt chilled and add it fresh rather than reheating, as heat can cause the sauce to separate.