Roasted Cauliflower Lemon Lentil Tahini (Printable)

Caramelized cauliflower meets zesty lemon lentils with creamy cumin tahini yogurt for a vibrant gut-healthy vegetarian bowl.

# What You 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 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 brown 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 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, grated garlic, salt, and pepper until smooth.
07 - Spread lemon lentils 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 warm or at room temperature.

# Expert Advice:

01 -
  • Roasted cauliflower gets impossibly crispy while staying tender inside, and honestly, it's addictive enough to eat straight off the pan.
  • One bowl feeds your gut bacteria while tasting so good you won't realize you're being kind to yourself.
  • Works warm, room temperature, or cold—it's the kind of dish that adapts to your day instead of demanding things from you.
02 -
  • Don't crowd the cauliflower on the pan—if they're touching each other, they'll steam instead of roast, and you'll miss that crispy magic that makes this dish worth making.
  • Taste the lentils while they're still warm and season generously, because they go bland once they cool and you can't fix it after the fact.
03 -
  • Make the tahini yogurt first so it can get cold in the fridge while you cook everything else, and it'll be silky and spreadable by the time you need it.
  • Toast your own sesame seeds in a dry pan for two minutes if you have time—they'll smell incredible and taste twice as nutty as store-bought toasted seeds.
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