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.
Make it and enjoy it three different ways over two days:
- 1 whole cauliflower cut into wedges
- 1 large red onion cut into thick wedges
- 5 tablespoons olive oil
- 2 tablespoons slivered almonds
- 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
- 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)
*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.
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.
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.
Begin by making the Caramelised Lentil Pilaf (optional)
To make the herb paste; place all ingredients in a food processor. Blend to a smooth paste. Season with salt
To make the yogurt sauce; place all ingredients into a bowl. Mix well. Season with salt.
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.
Serves – 4-6 people
Why you will love this:
baked not fried
Middle Eastern Flavours
side dish to your dinner party