Lentil And Herb Baked Cauliflower

Lentil And Herb Baked Cauliflower

Lentil And Herb Baked Cauliflower 150 150 Rouba Shahin Middle Eastern Cooking

Lentil and herb Baked cauliflower drizzled with a yogurt tahini sauce is full of Middle Eastern flavours.  The presentation of this dish is delightful, not to mention the perfect combination of the cauliflower and lentils.  I love it! I have combined 2 recipes in 1.  You only need to use approximately one cup of the cooked Caramelised Lentil Pilaf here so any left over is your dinner or lunch the following day with a fresh super herb salad.  You can easily make this without the lentils too.

baked cauliflwer with lentils, herbs and tahini yogurt sauce on platter

Make it and enjoy it three different ways over two days:

Day 1. Baked cauliflower with Caramelised Lentil Pilaf
Day 2. Caramelised Lentil Pilaf with Super herb salad or a Yogurt Cucumber Salad.


  • 1 whole cauliflower cut into wedges
  • 1 large red onion cut into thick wedges
  • 5 tablespoons olive oil
  • 2 tablespoons slivered almonds
  • salt

Herb Paste

  • ½ cup parsley
  • ½ cup coriander
  • ½ long red chili
  • 1 small garlic clove
  • 1 tablespoon pine nuts
  • ½ cup olive oil
  • Zest of 1 lemon
  • Salt to season

Yogurt Sauce

  • 1 cup yogurt
  • 1 small garlic clove crushed
  • 1 tablespoon tahini (hulled)
  • 1 tablespoon cold water
  • 1 tablespoon lemon juice
  • salt to season

Caramelised Lentil Pilaf Recipe Here (Optional)


Cook’s Note

*Onion wedges are optional.  If you decide to include them, you will need to remove them from the oven after approximately 25 minutes otherwise they will slightly burn.


Step 1
Preheat oven to 200°C.  Arrange cauliflower and onion wedges on an oven tray lined with baking paper. Drizzle with 4 tablespoons of olive oil.  Season with salt and bake uncovered for 35 minutes or until golden in colour and cooked.  Remember to remove your onion wedge at the 25 minute mark.

cauliflower wedges drizzled with oil, seasoned with salt ready for roasting

Place remaining 1 tablespoon of olive oil in a small frying pan with slivered almonds and fry until slightly golden in colour. Remove and drain on a paper towel.  Set aside.

Step 2
Begin by making the Caramelised Lentil Pilaf (optional)

step 3
To make the herb paste; place all ingredients in a food processor.  Blend to a smooth paste. Season with salt

Step 4
To make the yogurt sauce; place all ingredients into a bowl. Mix well. Season with salt.

Step 5
Arrange roasted cauliflower and onion wedges on a serving platter. Place approximately one cup of the cooked Caramelised Lentil Pilaf over and around the cauliflower. Drizzle over herb paste and yogurt sauce.  Garnish with golden almonds.

baked cauliflwer with lentils, herbs and tahini yogurt sauce on platter

Serves – 4-6 people

Why you will love this:


baked not fried

Middle Eastern Flavours


side dish to your dinner party


As We Say In Arabic, Sahtan – Enjoy In Good Health