Roasted Cauliflower With Lemon Lentil Cumin Tahini Yogurt (Printable)

Golden roasted cauliflower paired with bright lemon lentils and velvety cumin tahini yogurt.

# 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 fresh parsley, chopped

→ 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 fresh cilantro or parsley, chopped
22 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, 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, until golden brown and tender with caramelized edges.
04 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to boil, reduce heat, and simmer uncovered for 18 to 20 minutes until lentils are tender but retain 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 parsley. Adjust seasoning to taste.
06 - Whisk together Greek yogurt, tahini, lemon juice, cumin, garlic, salt, and pepper until smooth and creamy.
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, warm or at room temperature.

# Expert Suggestions:

01 -
  • Roasted cauliflower gets addictively caramelized while lentils stay tender without needing a meat-heavy sauce.
  • The tahini-yogurt drizzle is silky enough to make you forget you're eating vegetables, and it works warm or cold.
  • Your gut microbiome gets both prebiotics from the lentils and probiotics from the yogurt, so you're nourishing as you eat.
02 -
  • If your lentils turn to mush, you've overcooked them—they should have a slight bite in the center, so start checking at 18 minutes rather than waiting the full 20.
  • Tahini seized in your yogurt and became grainy? Whisk in a little warm lemon juice slowly and it will come back together, creamy again.
03 -
  • Don't toss your lentils until they've cooled slightly; warm lentils are delicate and can break apart when stirred too aggressively.
  • Grate your garlic directly into the yogurt on a microplane rather than mincing it—finely grated garlic distributes more evenly and feels less harsh.
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