Roasted Cauliflower with Green Lentils and Lemon Yogurt

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.