Instructions
Follow the steps and taste along the way.
Prepare the cauliflower
Preheat the oven to 220 °C. Break the cauliflower into small florets and pat them dry. Toss with 12 ml of olive oil, the cumin, 1 g of salt, and the black pepper.
Roast the cauliflower
Arrange the florets in a single layer on a baking sheet. Roast for 22–25 minutes at 220 °C, turning them halfway through. The cauliflower is ready when it has dark golden patches around the edges and a tender center, but still holds its shape.
Cook the lentils
Rinse the lentils and place them in a pot with 400 ml of water and the remaining 0.5 g of salt. Bring to a boil, then simmer partially covered for 20–25 minutes, until tender but not mushy. Drain if any water remains.
Mix the yogurt sauce
Finely grate the garlic. In a bowl, combine it with the Greek yogurt, tahini, lemon juice, and 15 ml of water until smooth and slightly pourable.
Finish and serve
Toss the cooked lentils with the remaining 6 ml of olive oil. Divide them among plates, add the hot cauliflower, and spoon the yogurt sauce on top. Chop the parsley and sprinkle it over the servings. Serve warm; the lemon sauce balances the sweet notes of the roasted cauliflower.
