Roasted Cauliflower & Lentil Bowls

Ingredients

• 1 cup dry brown or green lentils (190 g), picked over and rinsed
• 4 cups water (960 ml), for cooking lentils
• 1 large cauliflower, cut into bite-size florets (about 700 g prepared)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 medium cucumber, diced
• 1 cup cherry tomatoes (150 g), halved
• 1/3 cup chopped fresh parsley
• 1/4 cup tahini (60 g), stirred well
• 3 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 3–5 tablespoons cold water, as needed for the dressing

Method

1. 01

   Heat a conventional oven to 425°F (220°C). Put the lentils and 4 cups water in a saucepan, bring to a gentle simmer, and cook partly covered for 20–30 minutes, until tender but still holding their shape. Check from 20 minutes and add water if needed to keep them submerged. Drain well and season with 1/4 teaspoon salt.

2. 02

   While the lentils simmer, toss the cauliflower on a large rimmed sheet with the oil, cumin, paprika, 1/4 teaspoon salt, and pepper. Spread in one layer and roast for 25–30 minutes, turning halfway, until browned at the edges and tender when pierced. Use a second sheet if the florets are crowded.

3. 03

   Whisk the tahini, lemon juice, garlic, and remaining 1/4 teaspoon salt in a bowl. It may thicken at first. Whisk in cold water 1 tablespoon at a time until the dressing is smooth and flows from a spoon. Taste before adding extra salt or lemon.

4. 04

   Divide the drained lentils among four bowls. Add the warm roasted cauliflower, cucumber, tomatoes, and parsley. Spoon the dressing over each portion and serve. The lentils and cauliflower cook at the same time; the total includes chopping and making the dressing.

5. 05

   For a quicker version, use about 3 cups drained cooked lentils instead of the dry lentils and cooking water; warm them gently before assembling if desired. Avoid red split lentils here, which soften into a puree rather than keeping their shape.

6. 06

   For meal preparation, refrigerate the cooked lentils and cauliflower within 2 hours, keeping the raw vegetables and dressing in separate covered containers. Use within 3 days. Thin the dressing with a little water after chilling, and add it just before serving.