Roasted Cauliflower Lemon Lentil Cumin (Print Version)

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

# 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

# Step-by-Step Guide:

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 until evenly coated.
03 - Spread florets in a single layer on prepared baking sheet. 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 over high heat, then reduce heat and simmer uncovered for 18 to 20 minutes until lentils are tender but not mushy. Drain well and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Season to taste with additional salt and pepper if needed.
06 - Whisk together Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until completely smooth and creamy.
07 - Spread lemon lentils over a serving 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 on the side. Enjoy warm or at room temperature.

# Top Tips:

01 -
  • The combination of warm roasted cauliflower and bright lemon lentils hits every craving point
  • That cumin tahini yogurt pulls everything together into something that feels restaurant special but comes together in under an hour
  • Its the kind of dish that makes you feel nourished from the inside out
02 -
  • The cauliflower needs space on the baking sheet or it will steam instead of roast, so use two sheets if necessary
  • Lentils continue absorbing liquid after cooking, so drain them a little earlier than you think you should
  • The yogurt sauce thickens as it sits, so thin it with a teaspoon of water if needed before serving
03 -
  • Toast your spices in a dry pan for 30 seconds before adding them to the cauliflower for deeper flavor
  • Let the roasted cauliflower cool slightly on the baking sheet so it develops even more caramelization
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