Roasted Cauliflower With Lemon Lentil Cumin Tahini Yogurt

This Roasted Cauliflower With Lemon Lentil Cumin Tahini Yogurt is a vibrant, budget-friendly vegetarian dish that brings together a wonderful harmony of textures and Middle Eastern-inspired flavors. Featuring perfectly caramelized cauliflower florets, a zesty lemon-lentil salad, and a creamy cumin-tahini yogurt sauce, it is as nourishing as it is delicious. This meal is naturally rich in prebiotics and probiotics, making it a fantastic choice for supporting gut health.

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The beauty of this dish lies in the contrast between the warm, spiced cauliflower and the bright, refreshing lentils. Whether you are looking for a satisfying weeknight dinner or a sophisticated side dish for a gathering, this recipe delivers a complex flavor profile with very little effort. The tahini yogurt drizzle adds a luxurious creaminess that ties all the elements together perfectly.

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.
• 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.
• Garnish: 2 tbsp toasted sesame seeds, 2 tbsp chopped fresh cilantro or parsley, lemon wedges.

Instructions

1. Prepare for Roasting

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Season Cauliflower

Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet.

3. Roast

Roast the cauliflower for 25–30 minutes, turning them halfway through, until they are golden brown and tender.

4. Cook Lentils

Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 18–20 minutes until tender but not mushy. Drain and discard the bay leaf.

5. Season Lentils

While the lentils are still warm, stir in the lemon zest, lemon juice, olive oil, diced red onion, and parsley. Adjust seasoning to your preference.

6. Prepare Yogurt Sauce

In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until the mixture is completely smooth.

7. Assemble

Spread the seasoned lemon lentils over a large serving platter. Arrange the roasted cauliflower florets on top and drizzle generously with the cumin tahini yogurt.

8. Garnish and Serve

Finish the dish with a sprinkle of toasted sesame seeds and fresh herbs. Serve alongside lemon wedges.

Zusatztipps für die Zubereitung

To ensure the best texture, do not overcook the lentils; they should hold their shape rather than becoming mushy. When roasting the cauliflower, make sure the florets are dry before tossing with oil to achieve maximum caramelization. Using a microplane for the garlic and lemon zest ensures they integrate smoothly into the sauce and salad.

Varianten und Anpassungen

For a vegan version, simply substitute the Greek yogurt with a plain dairy-free alternative like coconut or soy yogurt. If you want extra texture and a pop of color, try adding a handful of pomegranate seeds or some chopped toasted almonds or walnuts on top before serving.

Serviervorschläge

This dish is incredibly versatile and can be served warm immediately after cooking or at room temperature as a hearty salad. It works beautifully as a standalone main course for four people or as a substantial side dish for a larger Middle Eastern-style feast.

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Enjoy this nutrient-dense Roasted Cauliflower With Lemon Lentil Cumin Tahini Yogurt as a delicious way to incorporate more plant-based protein into your diet. With its bright citrus notes and warm spices, it's a satisfying meal that feels both light and hearty.

Recipe FAQ

→ Can I make this dish ahead of time?

Yes, this dish actually improves after sitting. The lentils absorb more flavor and the cauliflower stays tender. Store components separately and assemble when ready to serve, or layer them and bring to room temperature before eating.

→ What type of lentils work best?

Green or brown lentils hold their shape beautifully after cooking, making them ideal for this dish. Avoid red lentils as they become too soft and mushy. Rinse thoroughly before cooking to remove any debris.

→ How do I get the cauliflower properly caramelized?

Spread florets in a single layer without overcrowding the pan. Use enough oil to coat lightly and roast at 425°F. Don't flip too frequently—let them develop deep golden color on one side before turning halfway through cooking.

→ Can I substitute the tahini yogurt?

For a nut-free option, use extra Greek yogurt whisked with lemon and cumin. For dairy-free, coconut yogurt or unsweetened almond yogurt works well. The tahini adds essential creaminess and richness, so adjust seasonings if omitting.

→ What can I serve alongside this?

This stands beautifully as a complete vegetarian main. For a larger spread, serve with warm flatbread, quinoa tabbouleh, or a simple green salad dressed with olive oil and lemon. The flavors pair wonderfully with grilled vegetables too.

→ How long do leftovers keep?

Store assembled or separated in airtight containers for up to 4 days. The lentils and yogurt stay fresh, while the cauliflower remains tender. Bring to room temperature before serving, or gently reheat the cauliflower and lentils separately.