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.
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.
Crunchy and sweet Barazek Lebanese Cookies with sesame and pistachio toppings—easy to make, perfect for gifting, and absolutely delicious!
Try my Pistachio Brownie Ice Cream Sandwich! It’s a game-changer with rich brownies and pistachio ice cream. You’ll love it!
That’s me at the age of 32 with Merlin, who worked closely with Palestinian families....
