Roasted Cauliflower with Lemon Lentil (Printable Version)

Caramelized cauliflower with zesty lemon lentils and creamy cumin tahini yogurt. Vegetarian, gluten-free, and nutrient-dense.

# 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. Spread in a single layer on the 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 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, grated garlic, salt, and pepper until smooth.
07 - Spread lemon lentils over a platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt. Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen, but most of the work happens in the oven while you sip tea.
  • The contrast between creamy yogurt, earthy lentils, and caramelized cauliflower hits every craving at once.
  • Leftovers actually taste better the next day when all the flavors have mingled overnight.
  • You can make it completely plant-based without losing any of the richness or satisfaction.
02 -
  • If your cauliflower florets are too crowded on the pan, they'll steam and turn soft instead of caramelizing, use two pans if you need to.
  • Stirring the tahini before measuring it is crucial because the oil separates and you'll end up with either a puddle or a paste.
  • Taste the lentils while they're cooking, overdone lentils turn to mush and there's no rescuing them once they've crossed that line.
03 -
  • If your tahini is bitter, whisk in a tiny pinch of sugar or honey to balance it out, it's a trick I learned from a friend who grew up eating it daily.
  • Roasting the cauliflower on the lowest oven rack helps the bottoms caramelize faster without burning the tops.
  • Leftover yogurt sauce is incredible on grain bowls, roasted vegetables, or even as a dip for raw veggies the next day.
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