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.
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.
Begin by making the caramelised lentil pilaf (optional).
To make the herb paste, place all the ingredients in a food processor. Blend to a smooth paste and season with salt.
To make the yogurt sauce, place all the ingredients into a bowl. Mix well and 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.