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Lentil And Herb Baked Cauliflower

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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 saladYou can easily make this without the lentils too.

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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.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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