Spiced Roasted Cauliflower with Lentils

April 24, 2014  •  Side Dishes

spiced cauliflower and lentils-2Ever since my sailing trip in February, I’ve been keeping a list of recipes I’d like to make. Not clipped recipes, just ideas, things I want to create, and flavors I think will work together. I’m also always trying to find ways to like vegetables more, and this one is a winner!spiced cauliflower and lentils-1It’s also easy to make. You simply roast spiced cauliflower in the oven while you simmer the lentils on the stove…spiced cauliflower and lentils-3… and then combine them together and drizzle or toss with a simple lemon and tahini salad dressing. This is a nice side dish, but I also ate this as my entree for lunch one day and was completely happy!

Spiced Roasted Cauliflower with Lentils
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4-6
  • 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
  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.



2 Comments  •  Comments Feed

  1. Carole from Carole's Chatter says:

    Lovely Michele. I hope you bring it on over to Food on Friday: Lentils! Cheers

  2. Denise | Sweet Peas & Saffron says:

    Looks delicious! I’m always on the look-out for flavorful & healthy side dishes…

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