Lentil And Herb Baked Cauliflower

Name: Lentil And Herb Baked Cauliflower
Prep time: 25 min
Cook time: 1 h
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains Sides

The presentation of this Lentil and Herb Baked Cauliflower is delightful, not to mention the perfect combination of cauliflower and lentils.

PREP TIME

25 minutes

COOK TIME

1 hour

SERVES

4-6

About this recipe

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 cauliflower and lentils. I simply love it!

I’ve combined 2 recipes in 1. You only need to use approximately one cup of the cooked caramelised lentil pilaf here, so any leftover is your dinner or lunch the following day with a fresh super herb salad . You can easily make this without the lentils too.

Ingredients

Main Ingredients

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 chilli
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

Notes from Rouba

Caramelised Lentil Pilaf Recipe Here
Onion wedges are optional. If you decide to include them, you’ll need to remove them from the oven after approximately 25 minutes; otherwise, they will slightly burn.

Method

Step 1.

Preheat the oven to 180° degrees. Arrange the 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 the 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 the ingredients in a food processor. Blend to a smooth paste and season with salt.

Step 4.

To make the yogurt sauce, place all the ingredients into a bowl. Mix well and 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.