Roasted Cauliflower and Lentil Bowls with Tahini

Roasted cauliflower, earthy lentils and lemony tahini make a satisfying bowl with plenty of contrasting textures. Canned lentils keep the preparation simple, while carrots share the roasting tray with the cauliflower. The dressing may thicken at first when you add lemon juice; keep whisking in water until it becomes smooth.

Prep: 15 minutes | Cook: 30–35 minutes | Total: 45–50 minutes | Serves: 4

Ingredients

• 1 large cauliflower, about 800 g trimmed florets
• 400 g carrots, cut into 1.5 cm pieces
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp fine salt, divided, and black pepper to taste
• 2 cans brown or green lentils (400 g each), drained and rinsed; about 480 g drained total
• 2 tbsp water for warming lentils
• 60 g tahini, stirred well before measuring
• 2 tbsp lemon juice
• 1 small garlic clove, finely grated
• 4–6 tbsp cold water for the dressing
• 3 tbsp chopped parsley

How to make it

1. Heat the oven to 220°C conventional / 200°C fan (425°F). Toss the cauliflower and carrots with 2 tablespoons oil, cumin, paprika and half the salt.
2. Spread over one very large tray or two smaller trays with space between the vegetables. Roast for 30–35 minutes, turning halfway, until browned and tender.
3. Whisk tahini with lemon juice, garlic and the remaining salt. Add cold water 1 tablespoon at a time, whisking until the dressing is smooth and pourable.
4. Place the drained lentils in a saucepan with the remaining tablespoon of olive oil and 2 tablespoons water. Warm gently for 4–5 minutes, stirring, until piping hot. Season with pepper.
5. Divide the lentils between four bowls and top with roasted vegetables. Drizzle with dressing and scatter with parsley.

Tips and variations

Use brown or green lentils that hold their shape; red lentils will create a much softer base. If cooking lentils from dry, prepare about 200 g according to the packet, then drain and weigh out roughly 480 g. Tahini contains sesame. For a different dressing, use plain yogurt and lemon, noting that the dish will then contain dairy.