Roasted Cauliflower With Lemon Lentil Cumin Tahini (Printable Version)

Golden roasted cauliflower paired with bright lemon lentils and silky cumin tahini yogurt for a satisfying vegetarian meal.

# Ingredient List:

→ 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 chopped fresh parsley

→ Cumin Tahini Yogurt

14 - 1 cup plain Greek yogurt or dairy-free alternative
15 - 2 tablespoons tahini
16 - 1 tablespoon 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 chopped fresh cilantro or parsley
22 - Lemon wedges

# Directions:

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 and tender.
04 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 18 to 20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
05 - While lentils are 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, grated garlic, salt, and pepper until smooth and creamy.
07 - Spread the lemon lentil salad over a serving platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt.
08 - Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges alongside.

# Expert Tips:

01 -
  • It feels indulgent and restaurant-quality, but you'll genuinely save money compared to takeout bowls.
  • The combination of textures—crispy, creamy, tender—keeps every bite interesting and prevents that bored-with-salad feeling.
  • You can eat it warm or cold, and it actually improves after a day in the fridge as flavors meld together.
02 -
  • Don't crowd the cauliflower on the baking sheet—it needs room to roast, not steam, or you'll end up with soft vegetables instead of caramelized ones.
  • Stir the tahini well before measuring because it separates; a separated tahini makes the sauce gritty and bitter.
  • Add the lemon and seasonings to the lentils while they're still warm so they actually absorb flavor instead of just sitting on top.
03 -
  • Buy pre-rinsed lentils to save time, but rinse them anyway because you never know what dust settled in the bag during shipping.
  • Make the tahini yogurt sauce up to two days ahead and store it covered in the fridge—it actually tastes better as flavors meld and the garlic mellows.
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