Spiced Roasted Cauliflower with Lentils
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 1 head cauliflower, florets sliced ½ inch thick
  • Extra virgin olive oil
  • Cumin
  • Curry
  • Coriander
  • Paprika
  • Salt and pepper
  • 1 cup dried lentils
  • 3 cups water
  • Bay leaf
  • 1 shallot, minced
  • Salt and pepper
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup tahini
  • ¼ cup water
  • 1 clove garlic, pasted
  • Salt and pepper
Instructions
  1. Toss the sliced cauliflower with a bit of olive oil and spread in a single layer on baking sheets. Sprinkle with desired amount of cumin, curry, coriander, paprika, salt and pepper. Roast at 375 degrees until nicely browned, about 20-30 minutes.
  2. While the cauliflower is roasting, combine the lentils with the water, bay leaf, shallot and some salt and pepper in a stockpot and bring to a simmer. Cover and cook until the lentils are soft, about 20-30 minutes, adding more wanter if the lentils start to dry out. When soft, drain if there is excess liquid and remove the bay leaf.
  3. While the lentils are cooking, combine the lemon juice, tahini, water and garlic in a small covered container and shake vigorously to mix well. Season with salt and pepper and then adjust any ingredients to taste, adding more lemon juice, tahini, or water as desired.
  4. To serve, combine the lentils with the cauliflower and drizzle with dressing. Serve warm or at room temperature.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/04/spiced-roasted-cauliflower-with-lentils/