Roasted Cauliflower Lemon Lentil Tahini (Printer-friendly)

Caramelized cauliflower paired with zesty lemon lentils and creamy cumin tahini yogurt for a vibrant 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 fresh parsley, chopped

→ 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 fresh cilantro or parsley, chopped
22 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, ground cumin, smoked paprika, salt, and pepper until evenly coated.
03 - Spread seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
04 - Combine rinsed lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat to low, and simmer uncovered for 18 to 20 minutes until lentils are tender but retain their shape. Drain and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and chopped parsley. Taste and adjust seasoning as needed.
06 - In a mixing bowl, whisk together Greek yogurt, tahini, lemon juice, ground cumin, grated garlic, salt, and pepper until smooth and well combined.
07 - Spread lemon lentil salad over a serving platter. Arrange roasted cauliflower florets on top. Drizzle generously with cumin tahini yogurt.
08 - Sprinkle toasted sesame seeds and fresh herbs over the dish. Serve with lemon wedges on the side. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • The cauliflower gets genuinely crispy and caramelized, not just roasted, which changes everything about how it tastes.
  • It's naturally packed with gut-friendly probiotics and prebiotics, so you're getting real nutrition without feeling like you're eating "healthy food."
  • The whole thing comes together in under an hour, and most of that is hands-off roasting time.
  • Tastes incredible warm, at room temperature, or even straight from the fridge the next day.
02 -
  • Don't skip turning the cauliflower halfway through roasting—the side that sits flat on the pan gets all the heat, and flipping it ensures both sides caramelize properly.
  • Drain the lentils the moment they're tender, even if it seems early, because they keep cooking in their own heat and will turn to mush if you wait.
  • Tahini can separate when it sits, so whisk it into the yogurt immediately rather than trying to mix it in later.
03 -
  • Make the tahini yogurt sauce first and let it sit for 15 minutes—the flavors blend better and it gets creamier as it sits.
  • If your lentils are cooking faster than expected, remove them early because they continue softening as they cool, and mushy lentils ruin the whole texture balance.
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