Ever 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!It’s also easy to make. You simply roast spiced cauliflower in the oven while you simmer the lentils on the stove…… 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
Author: Cooking with Michele
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
- 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.
- 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.
- 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.
- To serve, combine the lentils with the cauliflower and drizzle with dressing. Serve warm or at room temperature.