Spiced Cauliflower and Lentil Bake with Tahini Drizzle

Ingredients

• 1 large cauliflower, cut into florets
• 1 cup green lentils, rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 pinch cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 cup water
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine cauliflower florets with olive oil, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Toss to coat evenly.
3. 03
   Spread the seasoned cauliflower on a baking sheet and roast in the oven for 25-30 minutes, until golden and tender.
4. 04
   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. 05
   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. 06
   In a large baking dish, combine the roasted cauliflower, cooked lentils, cherry tomatoes, and red onion.
7. 07
   Drizzle the tahini sauce over the mixture in the baking dish and gently toss to combine.
8. 08
   Return the dish to the oven for an additional 10 minutes to heat through.
9. 09
   Remove from oven and let cool slightly before serving.
10. 10
    Garnish with fresh herbs like parsley or cilantro if desired and serve warm.