Roasted cauliflower with lentils and tahini
Roasted cauliflower with lentils, almonds and seeds, brought together with a tahini-maple dressing.
Approximate total time: 40 min2 servingsMediterranean-inspiredMeal base: Lentils, almonds and seeds
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 1 medium cauliflower
- 1 tbsp olive oil
- A pinch each of cumin and optional sumac
- 1 cup cooked green lentils
- ¼ cup toasted almonds
- ¼ cup pumpkin seeds
- 1 small bunch parsley or mint
- 1 small radicchio, optional
- 2 tbsp tahini
- 1 tsp maple syrup
- 2–3 tbsp water
- 1 pinch chilli flakes
- Salt and pepper to taste
Step-by-step method
- Heat the oven to 230 °C and line a suitable tray. Divide cauliflower into similarly sized florets.
- Toss with oil, cumin, optional sumac, salt and pepper. Spread in a single layer.
- Roast for about 25 minutes, turning halfway, until tender with golden edges.
- Whisk tahini, maple syrup, chilli and water gradually into a pourable dressing. Adjust salt and pepper.
- Chop herbs, almonds and optional radicchio. Gently warm cooked lentils if cold.
- Combine cauliflower, lentils, herbs, almonds and seeds. Drizzle with dressing and serve in two bowls.
✦ Kitchen tip
Timing starts with cooked lentils. Serve with quinoa or brown rice for a larger meal.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.