Spiced Cauliflower and Lentil Bake with Tahini Drizzle

Ingredients

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 In a large bowl, combine cauliflower florets with olive oil, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Toss to coat evenly.
3. 3 Spread the seasoned cauliflower on a baking sheet and roast in the oven for 25-30 minutes, until golden and tender.
4. 4 While the cauliflower is roasting, place the lentils in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
5. 5 Prepare the tahini drizzle by whisking together tahini, lemon juice, garlic, water, and salt in a small bowl until smooth. Adjust consistency with more water if needed.
6. 6 In a large baking dish, combine the roasted cauliflower, cooked lentils, cherry tomatoes, and red onion.
7. 7 Drizzle the tahini sauce over the mixture in the baking dish and gently toss to combine.
8. 8 Return the dish to the oven for an additional 10 minutes to heat through.
9. 9 Remove from oven and let cool slightly before serving.
10. 10 Garnish with fresh herbs like parsley or cilantro if desired and serve warm.