Roasted Cauliflower With Lemon Lentil Tahini Yogurt (Printable)

Golden roasted cauliflower paired with bright lemon lentils and rich cumin tahini yogurt for a satisfying vegetarian main.

# Ingredient List:

→ Roasted Cauliflower

01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper to taste

→ Lemon Lentils

06 - 1 cup green or brown lentils, rinsed
07 - 3 cups water
08 - 1 bay leaf
09 - 1/2 teaspoon salt
10 - Zest and juice of 1 lemon
11 - 2 tablespoons olive oil
12 - 1 small red onion, finely diced
13 - 1/4 cup chopped fresh parsley

→ Cumin Tahini Yogurt

14 - 1 cup plain Greek yogurt or dairy-free alternative
15 - 2 tablespoons tahini
16 - 1 tablespoon lemon juice
17 - 1 teaspoon ground cumin
18 - 1 garlic clove, finely grated
19 - Salt and pepper to taste

→ Garnish

20 - 2 tablespoons toasted sesame seeds
21 - 2 tablespoons chopped fresh cilantro or parsley
22 - Lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
04 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 18 to 20 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
05 - While lentils are still warm, stir in lemon zest, lemon juice, olive oil, diced red onion, and parsley. Adjust seasoning to taste.
06 - Whisk together Greek yogurt, tahini, lemon juice, cumin, grated garlic, salt, and pepper until smooth and fully combined.
07 - Spread lemon lentils over a serving platter. Arrange roasted cauliflower on top. Drizzle generously with cumin tahini yogurt.
08 - Sprinkle with toasted sesame seeds and fresh herbs. Serve with lemon wedges at warm or room temperature.

# Expert Hints:

01 -
  • The roasted cauliflower gets so deeply caramelized that even people who claim to dislike vegetables find themselves reaching for seconds.
  • It's genuinely affordable to make, yet looks and tastes like you spent hours planning something special.
  • The tahini yogurt sauce is so creamy and addictive that you'll probably end up making extra just to have on hand.
  • It works beautifully warm straight from the oven or at room temperature, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip turning the cauliflower halfway through roasting—I learned this the hard way with a batch that was golden on one side and pale on the other.
  • The lentils will continue to soften as they sit, so err on the side of slightly under-cooked; you can always cook them a minute longer but you can't undo mushiness.
  • Tahini separates as it sits, so give your tahini jar a good stir before measuring or your sauce will be either too oily or too thick.
  • This dish is actually better at room temperature than piping hot, so don't stress if you're making it ahead.
03 -
  • Make the tahini yogurt first so it has time to chill slightly and the flavors have a moment to settle together.
  • If you're serving this cold or at room temperature, store the tahini yogurt separately and add it just before serving so it doesn't get absorbed into the lentils.
  • This recipe doubles beautifully for meal prep—each component stores well for up to four days in separate containers.
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