Roasted Cauliflower with Lemon Lentil Cumin Tahini Yogurt

Experience a burst of Middle Eastern-inspired flavors with this Roasted Cauliflower with Lemon Lentil Cumin Tahini Yogurt. This vibrant, budget-friendly vegetarian dish combines caramelized vegetables with a zesty salad and a velvety sauce, making it a perfect main course that is rich in prebiotics and probiotics for optimal gut health.

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The beauty of this dish lies in the contrast of textures and temperatures. The warmth of the cumin-spiced cauliflower perfectly complements the chilled, citrusy lentils, while the garlic-infused tahini yogurt ties everything together with a smooth, savory finish.

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

For the best results, ensure the cauliflower is cut into uniform florets to allow for even roasting. When boiling the lentils, keep a close eye on the timer; you want them to be tender with a slight bite to ensure they don't lose their structure in the salad.

Varianten und Anpassungen

For a vegan version, simply use a dairy-free yogurt alternative. You can also customize the texture and flavor by adding pomegranate seeds for sweetness or chopped toasted nuts like walnuts or almonds for extra crunch.

Serviervorschläge

This dish can be served warm immediately after roasting or at room temperature, making it a versatile choice for meal prep. Present it on a large platter for a stunning family-style centerpiece or as a hearty side dish for grilled proteins.

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Whether you are looking for a gut-healthy lunch or an impressive vegetarian dinner, this Roasted Cauliflower and Lemon Lentil platter is sure to become a staple in your kitchen.

Recipe Help & FAQs

→ Can I make this dish ahead of time?

Yes, you can roast the cauliflower and cook the lentils up to 2 days in advance. Store them separately in airtight containers in the refrigerator. The tahini yogurt can also be prepared ahead and kept for 3-4 days. Assemble just before serving for the best texture and presentation.

→ What type of lentils work best?

Green or brown lentils are ideal because they hold their shape well after cooking. Avoid red lentils as they tend to become mushy and won't provide the desired texture for the lemon-lentil salad component.

→ How do I achieve the best caramelization on the cauliflower?

Spread the florets in a single layer without overcrowding the baking sheet. This allows hot air to circulate properly and promotes even browning. Avoid stirring too frequently—turn once halfway through roasting to develop golden, caramelized edges.

→ Can I substitute the tahini?

While tahini provides the signature nutty flavor, you can substitute with almond butter or cashew butter in a pinch. The taste profile will shift slightly, but the creamy texture will remain similar for the yogurt sauce.

→ Is this suitable for meal prep?

Absolutely. Portion the components separately into meal prep containers and refrigerate for up to 4 days. The flavors actually develop and improve after a day or two. Reheat the cauliflower gently to maintain its texture, and serve the lentils at room temperature.

→ What can I serve alongside this dish?

This works beautifully as a standalone main with warm flatbread or pita for scooping. If serving as part of a larger spread, pair with roasted eggplant, quinoa tabbouleh, or a simple cucumber and tomato salad to complement the Middle Eastern flavors.