Roasted Cauliflower With Lemon Lentil Cumin Tahini (Printable Version)

Caramelized cauliflower meets zesty lemon lentils and creamy cumin-tahini yogurt in this gut-healthy vegetarian bowl.

# 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 fresh 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 for serving

# Directions:

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. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through cooking, until golden brown 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 lentils are tender but maintain 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 fresh parsley. Taste and adjust seasoning as needed.
06 - Whisk together Greek yogurt, tahini, lemon juice, ground cumin, grated garlic, salt, and pepper until smooth and well combined.
07 - Spread lemon lentils over a serving platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt sauce.
08 - Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges alongside, warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes indulgent but costs almost nothing: this is the kind of dish that feels like splurging when really you're being smart with your budget.
  • You can make it in one oven session: while the cauliflower roasts, the lentils cook on the stovetop, so dinner comes together without much fussing.
  • Your gut will actually thank you: the combination of fiber, prebiotics from lentils, and probiotics from yogurt makes this feel genuinely nourishing, not just virtuous.
02 -
  • Don't skip the halfway turn on the cauliflower: I learned this the hard way when the first batch roasted unevenly, with some pieces burned and others barely warmed through.
  • The tahini yogurt gets thicker as it sits: make it just before serving or thin it slightly with water, because nobody wants to hack through a cement-like sauce.
  • Warm lentils absorb flavor better than cold ones: this is the difference between a salad that tastes like itself and one that tastes like nothing at all.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before serving: this unlocks their nutty flavor and makes them taste like an intentional choice rather than an afterthought.
  • Grate your garlic for the tahini yogurt instead of mincing: it distributes more evenly and gives you a smoother sauce without any harsh garlic chunks.
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